Braised Brussels Sprouts ♥
Today's Simple Vegetable Recipe: Fresh Brussels sprouts braised in shallots, cream and broth, then stirred with mustard and parsley. Low carb. Here's another winner, just fresh Brussels sprouts cooked in liquid in a covered skillet (yes, that's what it means to 'braise'). "BUT MY FAMILY WON'T EAT BRUSSELS SPROUTS!" I know, I know. Discomfort with Brussels sprouts and other vegetables in the cabbage (ahem) family is likely all about a sensitivity to bitterness. And the bitterness comes from chemicals called glucosinolates. If someone in your family is hesitant, resistant or outrightly militant in opposition to Brussels sprouts, know that the trick is to break up the center of the sprouts by cutting them in half and then, in order to leach out the chemicals, to cook them in a lot of well-salted water . (Thank you, On Food and Cooking: The Science and Lore of the Kitchen , for this lesson.) Or, like tonight, as I learned, well-salted cream. When trimming