How to Cleverly Disguise One of the Most Avoided Ingredients
Quick! What’s your least favorite vegetable? If you asked 100 people, the majority would probably rank the lowly Brussels sprout high on their list. Remembering days in your childhood, sitting around the table with your family, being forced to gag down these soggy, nasty, foul-tasting green blobs is enough to put you off this veggie for life, agreed?
Oh, wait….you’re a grown-up now! Did you know that your tastes in food change every seven years? So how many taste changes away from those childhood memories are you? Wouldn’t it be great if you could actually build fond Brussels sprouts memories in the minds of your own children? Absolutely!
The problem is this: when you cook Brussels sprouts, their cabbage-like nature comes to the forefront of their flavor profile. They are often bitter and the stalk end is often tough and chewy. Not exactly appetizing. Who could blame a child for hiding them in their mashed potatoes or slipping them to the dog under the table?
Ah, but when you take an uncooked Brussels sprout and shred it, magical things happen! There is a sweetness in them that steps out and takes center stage. They have a sublimely satisfying crunchiness that refuses to sit down and shut up when they are used as the base of your salad. Move over wimpy lettuce, wilted spinach and spiky field greens – Brussels sprouts are here to steal the show!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You can usually find shaved Brussels sprouts already packaged in the produce section of your favorite market. If not, a mandolin or box shredder will make short work of the shredding task – just watch your fingers!
Recipe and photo courtesy of Christy Denney at The Girl Who Ate Everything
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