Interviewer: “Tell me, Ms. Doright, when do you first recall embracing the much maligned vegetable many of our readers would agree is icky? My notes don’t actually tell me what the vegetable is, perhaps you could elaborate?”
Ms. Doright: “All in good time … Honestly, I just made up my mind it was time to change my mind. Icky is as icky does. I am in no position to make such judgements. I imagine it all depends on one’s definition of ick. Mine was more about the texture, smell and taste of the thing, but I am beginning to see things differently.”
Interiewer: “Indeed, how have you learned to see it differently?”
Ms. Doright: “Oh, I went for food sensitivity testing and the nutritionist said that my body simply cries out for … it, so … you know … one must respect all aspects of the body’s needs, not just what one thinks it needs, which is often at odds with the truth. As well, this delightfully positive woman provided some scrumptious ideas for preparation. I found her enthusiasm for said icky veggie almost infectious.”
Interviewer: “Still, forgive me, after a life-time of loathing one simple declaration has the power to change your mind? I find this hard to understand.”
Ms. Doright: “Well, believe me, learning that I should make this particularly offensive cruciferous vegetable a staple in my culinary calendar came as quite a shock. I’d only ever experienced it as over-cooked, mushy and nauseatingly repugnant. The smell would be enough to push me over the edge. But then I recalled a visit to a Portuguese restaurant last summer where this icky veggie demonstrated surprising possibilities. Baked, or maybe it was stir-fried, with a delightful combination of other ingredients including, if I’m not mistaken, ginger and garlic and other things I love, it’s crispy texture and tangy taste tickled my taste buds in ways I’d never imagined possible … with this vegetable, you understand. But then, I forgot about it until this meeting with the nutritionist. And whereas my initial response to the knowledge that my body adored this veggie (full of vitamins C and K and B6 and dietary fibre and essential minerals) was to screw up my face and declare ‘You’ve got to be kidding me!’, I’ve come to realize it may not be so bad after all. I simply need to learn new ways of preparing it. … Do you understand now?”
Interviewer: “Indeed, which brings me to my final question … what the hell are we talking about?”
Ms. Doright: “Why, Brussels sprouts, of course.”
A few weeks ago I went for food sensitivity testing and found out that the vegetable I loathed more than any other (found the most icky) was in fact one my body finds particularly beneficial ~ though how it would know this when I never eat it is beyond me.
Still, to honour my body’s apparent need for the icky Brussels sprout I’m looking for a few good recipes. Any ideas? (Nothing boiled, please … )
Thanks for visiting,
©Dorothy Chiotti … Aimwell CreativeWorks 2015
4 thoughts on “The Much Maligned Vegetable”
I love brussel sprouts! But no one else I know does. 😦 Roasting them with garlic and balsamic vinegar (maybe a bit of olive or grapeseed oil?) is a great way to enjoy them. I don’t have a particular recipe buot if you look up roasted sprouts, I’m sure you’ll find it!
Thank you for sharing. I actually ate a couple of Brussels raw with hummus today. I really enjoyed them! I’m looking forward to exploring the culinary virtues of this much maligned and icky veggie. 😉
I love them too. We get the petit frozen ones and steam them with pearl onions, melt butter and pour over them, then crumble thin, crispy bacon and toasted bread crumbs on top of each serving. Brussells sprouts really aren’t that bad as long as they’re not boiled into a nasty green mushy mess, the boiling makes them bitter, and usually the smaller the individual sprout the sweeter they are.
Thanks for the recipe. That sounds good, only sadly for me bacon has been struck from my menu because of sensitivity. 😦 (sigh …) … I did slice some Brussels onto my salad last night. That was tasty. 🙂