I think the sprouts trauma is the result of picking the wrong cooking method.
I was so surprised when I tried baked sprouts for the first time (use a really host cast iron skilet for even better results) that I started to believe that every vegetable can be delicious as long as you bake it!
There’s many delicious and easy ways to eat vegetable! Two of my favorite:
- Belgian Stoemp: basically smashed-potatoes with smashed-other legumes. Cook everything together (with herbs if you can), smash, add lipid and salt and you’re done!
- German Ein Topf: put vegetables, beans and sausages in a pot (I use tofu ones or tempeh). Cover, cook slowly. It’s almost a salty Tajin from the north.
- Recover bland vegetables (sprouts or anything) to a fantastic soup in 5 minutes: add a bit of water, coconut cream (or caw cream / silken tofu…), spices. A bit of tahin and corail lentils if you have. Mix and adjust water.
Bon appétit :)
a popular concept:
https://en.wikipedia.org/wiki/Stamppot
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The modern cultivars literally taste different, it's not just cooking method. The bitter compounds were identified and bred out.
I wish I could find "authentic" sprouts in supermarkets. I'm sure there's a niche for it.
How long ago did this happen?
1990s research at Novartis, not sure how quickly the new cultivars were adopted,.maybe someone else can chime in
https://www.npr.org/sections/thesalt/2019/10/30/773457637/fr...
Did they get the sulfurous compounds out as well?
"I started to believe that every vegetable can be delicious as long as you bake it!"
Baking is good, but I also came to another conclusion - vegetables that are disgusting if they are cooked to a slimy paste, can be delicious eaten raw in a salad!
Examples please!
Broccoli!
Raw broccoli in a salad will get you tossed out of the country I was born in :-)
Now the true surprise with broccoli for me was learning that you can dice the stems and butter-roast them, then use them in pretty much anything from rice dishes to pies. Amazing