The problem people have with cooking vegetables, like most other fresh foods, is overcooking and over-seasoning. Another key tip is: never boil vegetables. Boiling vegetables not only reduces its vitamin count but also kills its taste. I have the same procedure with most vegetables: a quick steam and an even quicker toss in some butter, on a pan. For those who do not have a steamer or a bain marie, do yourself a favour and get one.
Vegetables are a perfect side-dish for meat since they cook as fast.
Serves 2:
- 16 brussel sprouts
- 1 tsp butter
- pinch of salt
1. Bring your steamer to a boil.
2. Put in brussel sprouts. Let cook for about 4-5 minutes (Try them to figure out how crunchy you like them. I like mine crunchy; so, 4 minutes works for me). Take the brussel sprouts off of the heat immedieately once they are at your liking.
3. Prepare a pan at low-medium heat. Add butter.
4. Throw in brussel sprouts and salt. Swish them around in the butter for about 20 to 30 seconds.
5. Serve.
Try putting cream cheese (preferably organic) on the brussel sprouts when they are served. So good. I feel like children might like that one too.
I recommend combining this recipe and my lamb chop recipe to make a lovely (and really quick and easy) meal. Add in some nice red wine and you'll be in heaven (I vote for a St-Emilion or a Chateauneuf-du-Pape).