Mild Brussels sprouts: cook in sugar water
I really hate Brussels sprouts. Too bitter, too tart. But for some dishes he just fits.
In a cookbook I read that you get it milder when you thoroughly clean it, so the outer layers generously removed. I'll do that, but he's still not mild enough.
Then I came up with an idea:
I cook it in sugar water. And only when it is finished and soft, I salt after. Then Schmand over it, a little nutmeg ... delicious and mild. So even I like Brussels sprouts, and he used to belong to the vegetables, where I always refused to eat him.