My mum never cooked brussel sprouts, so I had the advantage of learning how to cook these delightful vegetables properly.
It is not easy finding these vegetables at my local market, and the grocery store rarely carries them as well. Whenever I do find them, though, they go straight into my shopping basket.
I've tried many methods of cooking, but by far my favourite method, is steaming.
As always, I turn to my absolute favourite cooking book;
Joy of Cooking by Irma S. Rombauer
All other books can be tossed out, this one stays. My copy is over 10 years old, and extremely tatty.
Remember to choose brussel sprouts with bright green leaves, and white stems.
First, soak sprouts to wash off any sand:
Rinse, and cut of bottom of the sprouts:
Cut an 'X' at the bottom of the sprouts. This is so that the core of the sprouts will cook up evenly with the leaves. I like to make the cuts deep:
Steam for about 8 minutes. If your brussel sprouts are a little bigger, maximum of 15 minutes.
It is better to undercook your brussel sprouts. It is when you overcook it that you get that sulfurous smell.
They should look beautifully green and shiny when steamed properly:
Today, my 5 year old ate five brussel sprouts, without the slightest push from me. I gave her a little lemon to dip the sprouts in, and she absolutely loved it. In fact, I almost said, "Sophia, you have to eat some meat before you eat any more brussel sprouts". Thankfully, I caught myself.
As for my 3 year old, she's at the phase where anything new gets a big "NO!!!". So she just stared at eat and ate one leaf. Hey, it's a start.
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