For the first time EVER (that is, in my adult life since I've been making my own Christmas menu choices), sprouts will be making an appearance on the Christmas Lunch table.
Sprouts are one of the (many) hated-things I've been trying to train myself to tolerate. I've succeeded - if the sprouts are fresh and are lightly steamed so they are still a but crunchy.
Frozen sprouts, however they are cooked, still have tht horrible metallic aftertaste. And fresh sprouts boiled are still inedible.
I've even managed to eat fresh sprouts raw. Next year (I don't mean at Christmas, I like to try these things out well in advance) I'll progress to trying other ways of cooking sprouts. The TV chefs seem to have lots of ideas, and I'm looking forward to trying them. But this year, being a First, I wanted to have sprouts in all their naturally sprouty glory.
Sprouts are one of the (many) hated-things I've been trying to train myself to tolerate. I've succeeded - if the sprouts are fresh and are lightly steamed so they are still a but crunchy.
Frozen sprouts, however they are cooked, still have tht horrible metallic aftertaste. And fresh sprouts boiled are still inedible.
I've even managed to eat fresh sprouts raw. Next year (I don't mean at Christmas, I like to try these things out well in advance) I'll progress to trying other ways of cooking sprouts. The TV chefs seem to have lots of ideas, and I'm looking forward to trying them. But this year, being a First, I wanted to have sprouts in all their naturally sprouty glory.
