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Actually tasty brussel sprouts

Published 23 October, 2006

If my Mum's reading this, she'll never believe it. At the age of 35 I've finally managed to enjoy brussel spouts. Since I was old enough to know what tastes bad, Christmas dinners have been marred by my wrestling with the brussel sprout spoon, with final negotiations usually resting on 3 brussel sprouts. These would be swallowed whole with a mouthful of something to mask the taste.

But no longer. I've found a gluten free recipe for brussel sprouts that is actually nice. And that can only be good news, because I've found out that sprouts are very good for you too. Which makes sense because they fit the old rule about stuff that tastes bad being good for you... er... and stuff.

Yeah, anyway here's the recipe:

1 lb (1/2 kg) sprouts -the smaller the better (they're sweeter)
1/2 inch fresh ginger, cut into thin strips
Clove garlic, crushed and roughly chopped
A little zest and juice of 1/2 orange
Gluten free soy sauce (tamari)
Olive oil
Black pepper

Take any yellowed leaves off the sprouts, chop off any stem and slice in half. Fry the garlic and ginger very gently in a couple of tablespoons of oil for 5 minutes, then drop in the sprouts. Fry them gently for 5 minutes, then add a little water and cover. Boil/steam for 5 or 6 minutes, then drain and add the orange zest, juice and gluten free soy sauce. Heat through then let them sit for a few minutes.

Grind a little fresh pepper over and enjoy, yes actually enjoy, tasty gluten free brussel sprouts. Unbelievable eh mum?

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