WHAT'S YOUR FAVORITE VEGGIE?

[iamaneviltaco]

I'm question happy today :D.

What's your favorite veggie? Either raw or to cook with? I downright LOVE brussels sprouts. I always have, but I'm a pretty umami kind of person. I love savory, and there's so much to work with in the flavors of a brussels sprout. 

Comments

[iamaneviltaco]

Oh, I agree. I'm starting to get spoiled about having aubergines in my pasta sauce. It's really an underutilized vegetable.

I'm the same with veggies. I can't get enough. I have that mean ulterior motive, though, of adding a bunch of veggies so people don't fill up entirely on the meat. Granted, I make it taste good, but it's my own way of trying to keep the people around me healthy.

I LOVE FENNEL. If you're interested in cooking with it, my suggestion is totally 2 fold. 1: put it in some sauerkraut and heat up the sauerkraut. now, I hate sauerkraut, at most times. But, that. That one simple addition makes it a whole new thing. lol from there, cabbage, turkey, and pork seem to be your best friends. I'll admit, fennel's a pretty potent herb. Even I'm at a bit of a loss of many applications for it. If you've got any good ideas, I'm all ears.

Brussels sprouts? I mentioned this a few posts above, a few specific ideas, but basically you can treat them like cabbage or like spinach, for the most part, to great results. Steaming them, then sauteeing them for a tiny bit in some sauteed minced onion, garlic, and dill, is usually the way I go for being quick and easy. chopped down a bit, you can make a lot of cheese sauces, and they're actually pretty darned good if you steam them and put them in alfredo. Also, it's very tasty with sausage. Quarter some of them and toss them with crumbled chorizo or sweet italian sausage on medium heat, then toss some hard white cheese over the pan and pop it in the oven until the cheese is melted.

For a less healthy brussels sprout?
Poke a hole in it, stuff a tiny chunk of garlic inside, wrap the whole thing with bacon, and cook it until the bacon is browned.

You can make a variation on chicken cordon bleu with it, as well. chop it really fine, and instead of making the chicken cordon bleu with ham, toss in the brussels sprouts and a bit of crumbled bacon, along with the swiss.

They're also a great addition to many root vegetable tosses. If you're a fan of the onions, carrots, squash, potatoes, and celery style sautees, try adding in some brussels sprouts cut in half.

's why I love that veggie so much, it can be used in just about anything. I'm not even going to get into the varied uses of the outside leaves vs the very heart, which have 2 very different flavors.