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“What’s Cooking?”

I had a bad experience with brussel sprouts when I was a teenager.  I still have the distinct memory of that horrible, bitter flavor, unappealing color, slimy texture and it was smelly to boot!  So, for obvious reasons I called brussel sprouts, gag balls for the longest time and avoided them like the plague.

Thankfully, my stomach and pallet can be forgiving.  Or perhaps my memory is going?  In any case, I gave the ‘ol gag balls another try and, fortunately, it was a light bulb moment…”gag balls cooked properly are actually delicious and need not be any of the above!”.

This little “cabbage” is also quite the superfood – extremely high in Vitamin C and Vitamin K, fiber, a host of antioxidants and so much more.

I sautéed these with garlic, bacon and chicken stock and made sure they still retained a good crunch.  Alongside, I diced up some potatoes, which were quickly fried in a little olive oil and the rest of the bacon.  Simple pork chops were the main which produced a super quick and terrific weeknight dinner.

I now really enjoy brussel sprouts, especially when I make them myself or the chips version at Park Tavern!

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