HOW TO MAKE THE MOST DIS­GUST­ING VEG­ETABLE TASTE GOOD

Guru Magazine - - Contents -

Brus­sels sprouts – you ei­ther love them or hate them. If you hate them, you ob­vi­ously haven’t tried Felice Toc­chini’s fan­tas­tic Brus­sels sprouts recipes. Go get your apron and turn to page 21.

They are the horror of all hor­rors for chil­dren; they are the most maligned of fes­tive foods; and they are the cause of hor­ren­dous flat­u­lence. It’s no won­der, then, that Brus­sels sprouts get a bad rep. It’s also no co­in­ci­dence that nearly all chil­dren have a dis­dain to­wards th­ese seem­ingly in­no­cent lit­tle green balls. Even though they’re re­mark­ably nu­tri­tious (with high iron and vitamin C lev­els), they have a strong bit­ter taste. Chil­dren are far more sen­si­tive to bit­ter­ness than adults: ex­perts think this aver­sion helps young­sters avoid bit­ter-tast­ing rot­ten and toxic foods at all costs. Yes, even if that means en­dur­ing din­ner ta­ble tantrums ev­ery now and again. Your genes also de­ter­mine whether you like Brus­sels sprouts. About half of us carry a mu­tated gene that makes us tol­er­ate bit­ter tastes. So, if you in­her­ited that gene, you are prob­a­bly far more for­giv­ing of Brus­sels’ dis­tinc­tive flavour. How­ever, even if you are ge­net­i­cally pro­grammed to hate those crunchy green spheres, celebrity chef Felice Toc­chini has some in­ge­nious recipes to make the most of this sea­sonal fare.

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