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The poor Brussels sprout, as a much-maligned member of the cabbage family, tends to conjure up visions of that mushy, bitter-tasting, greenish-brown ball our mothers made us eat. Though the Brussels sprout is “bitter” about its past, it is trying to redeem it’s reputation … by becoming a more sophisticated, better dressed, member of the side dish family.
But why are Brussels Sprouts usually so bitter? Our Mystery Chef (and Brussels sprout miracle worker) went into the test kitchen to find out, and shows us how easy it is to reform this amazing vegetable into a great side dish. Mystery Chef soothes and coaxes the best flavor from the sprouts, by sautéing rather than boiling, adding sweeteners, and not overcooking them - since overcooking produces that strong taste and odor that can make them so bitter.
Why should we even bother with this difficult vegetable? Brussels sprouts are a great source of vitamins A, C, and K. They contain iron, fiber, potassium, and B vitamins, too. In addition, these sprouts also contain folate, protein, and the antioxidant beta-carotene. Also, current varieties have an improved taste, as some are almost sweet. Thomas Jefferson (he was a genius, remember) planted Brussels sprouts in his garden in the early 1800s, bringing the plant to Virginia from Paris.
10 Brussels sprouts
2 slices of maple syrup uncured bacon
¾ cup dried cranberries
1 small onion (or 2 shallots)
1 Tablespoon honey
1 Tablespoon maple syrup
¼ teaspoon of ground coriander
¼ teaspoon salt
2 Tablespoons of grape seed oil
With so many people wanting to be in the spot light, why would anyone want to keep their identity a secret? Maybe there is no reason. Maybe there is one. Or perhaps this new “MC” just want