Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
4 minutes ago, Shelby said:We like our Brussels sprouts, too. They have to be soft...but not a ball of mush. I steamed these with butter and lemon pepper. Probably too much butter and it negated the vegetable benefits lol.
I pan roast them. When I have them.Haven't had for about twenty years!
But I managed to have some other things. Things I'd never heard of , Never met anything that beats well cooked sprouts, though.
Just now, Shelby said:We like our Brussels sprouts, too. They have to be soft...but not a ball of mush. I steamed these with butter and lemon pepper. Probably too much butter and it negated the vegetable benefits lol.
I pan roast them. When I have them.Haven't had for about twenty years!
But I managed to have some other things. Things I'd never hears of , Never met anything that beats well cooked sprouts, though.
