Basically, I can eat pretty much anything. Also I like pretty much everything. Really there are only two things I really dislike: creamed peas and brussel sprouts. Ever since I was a kid I have hated creamed peas and brussel sprouts 🙁
Creamed peas are generally overcooked and the creamy texture is so unappetizing to me. I find the taste worse than bland. Brussel sprouts have always seem like overcooked, over-boiled small cabbages – also unappealing. However, for brussel sprouts, this has changed.
DH created a dish with brussel sprouts that was unbelievably delicious! Take a look. It’s also gluten free and salt free (if you use no salt broth).
Saute (cook until brown) rinsed and sliced brussel sprouts in 1 tbsp butter and 2 tbsp olive oil in a saute pan on medium high heat.
Add 2 cups of chicken broth and the juice of one lemon. We added one dried, broken shitake mushroom to our chicken broth.
Simmer 7-10 minutes until sprouts are tender.
Remove sprouts, add 2 tbsp of dijon mustard and reduce sauce on high heat, stirring while reducing.
Spoon reduced sauce over brussels sprouts. Serve with toasted garlic bread or maybe red wine.
Now I love, love, love brussels sprouts!
For the record, I still hate creamed peas 😉
You may also like Leek Soup and Persimmons, Salad in a Jar and Pasta 43 Ways.
