A recent survey (n=1) has come to the following conclusions regarding goodness of members of the Brassica family:
- broccoli: 5/5. Godly. Fry in pan on very high heat, severly searing the outside, but keeping the inside crisp.
- savoy: 4.5/5. Very versatile. Easy to grow yourself. Smells amazing.
- kale: 4.5/5. Must have in winter.
- green cabbage: 4.5/5. Cheers from Sauerkraut country!
- turnip: 3/5. Alright. Sometimes nice to have. Great raw with dip.
- cauliflower: 2/5. Tastes like nothing. Only this high up because my
control groupgirlfriend loves it. - Brussel sprouts: 0.5/5. Technically edible.
- Broccoli, cooked: warcrime.
This list reads like someone who’s never been served roasted brussel sprouts or steamed broccoli.
ugh, why would you ruin a perfectly nice broccoli? why go with mushy when you can choose crispy?
I made good brussels ONCE. I have the recipe and tried to do it many times, never could make them good again, always too bitter. I know it’s possible but I’ll wait a decade for stars to align again.
Brussel sprouts literally have become less bitter over the last few decades, but depending on where you get yours they might still be using older variants. Maybe try a different source?
I literally just clean mine, cut them in half & remove stems, toss them with olive oil & salt & pepper, then roast them cut-side down. Perfect every time.
Brussels sprouts, not the small bitter little bitches, but the big, fat, tiny cabbages cut in half and fried, tossed with sea salt and a sweet/sour or sweet/hot sticky sauce is so good you’ll want to punch a baby in the face.
Cauliflower, pickled, tossed with cornstarch and fried, top with bbq sauce. OR toss with oil, salt, curry powder and roast will make you question your previous life and the regrets of time wasted not shoveling it into your face hole.
Source: 35+ years making food so good people would line up to smell your breath after a meal.
For Brussel sprouts try this recipe, they’re awesome
Boiled broccoli can be heaven with some salt (and if it’s still crunchy on the inside)
regardless, got some savoy recommendations? I only know German Rahmwirsing
I’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie
And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).
