Food - Drink
Why You Should Parboil Your Brussels Sprouts In Salt Water
By VANESSA NIX ANTHONY
Brussels sprouts have transformed from their repulsive reputation thanks to creative preparations like grilling, roasting with honey and spicy hot harissa, or serving with pancetta and chestnuts. Even though they are high in fiber, an excellent source of vitamins, and linked to a lower risk of developing diabetes, some people still find them to be too bitter.
Most people hate Brussels sprouts because of their bitter taste and gassy odor, but did you know there is a way to combat this? Although many professionals and home cooks alike will use their go-to techniques—brown sugar, balsamic glaze, Worcestershire sauce—parboiling and blanching are the secret to taming that bitterness.
Well reviewed by many, parboiling your Brussels sprouts for two minutes before roasting or sauteing not only speeds up the cooking process but helps cut down on the bitter taste. You don't want to overcook them, so use a fork to check on them often to see whether they are still firm and cooked through.