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.
Roasted broccoli squad checking in. This guy's is missing out.
Actually most vegetables. Roast them in the oven with a tiny bit of oil, salt, and pepper. They always come out delicious.
Had both. So many people here have recommended different Brussels sprout recioes that I want comment on this. But steamed or boiled broccoli just sucks compared to seared or roasted.
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).
For Brussel sprouts try this recipe, they're awesome
I'll be honest, those look ok. Might try them and maybe upgrade to 0.75/5.
Another option:
Green cabbage, steamed with butter melted over the top while its hot.
And cauliflower? Have you not heard the good word about cauliflower cheese bake?
Ah, brassica
This watch needs more mustard!
