Growing up there were vegetables with every meal, and usually more than one. Unfortunately, Momma made it amply clear that she had no patience for the cost, or shelf life, of fresh vegetables when cooking for such a small family. I'd wager near 90 percent of the vegetables consumed in my childhood were store-bought frozen or canned; and it's hard to instill a passion for veggies when the highest quality is determined by a manufacturer. Serving fresh vegetables, direct to table, is the surest way to help children and loved ones fall in love with the flavors and textures of these important dietary components. After all, nothing was less appealing than a pile of mushy microwaved carrots in neon orange goop!
1. Begin by trimming your Brussels Sprouts close to the stem and removing any yellowed leaves. If your sprouts are extra large you may wish to halve them. In a colander, give them a good rinse in room temperature water.
What Daughter Says: Learn how to cook first class for your family with simple kitchen shortcuts such as blanching vegetables for freezing.