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Oh, to have been born loving broccoli instead of chocolate! Truth is, your DNA alone doesn’t dictate what you like (and don’t like).

Taste Tips

Cultivating a taste for Brussels sprouts starts with palate-pleasing preparation methods. The EatingWell Test Kitchen cooks are always looking for ways to transform less-than-popular, nutrient-packed foods into unexpected crowd-pleasers. Here, a few of our favorite techniques.

Beans
Common Turn-Offs: Earthy flavors, mushy texture, G.I. issues.
What’s to love: Super-lean protein, fiber, folate. Cheap too!
Test Kitchen Wisdom: Pair with a flavorful dark meat like beef or chicken thighs. Combine with crisp ingredients for textural contrast (think celery in bean salad). Mash or puree beans to thicken sauces or creamy soups. Puree with herbs and olive oil for a creamy dip. For firmer texture, cook beans “from scratch” rather than using canned beans; change soaking water to reduce gaseousness.

Cabbage-Family Vegetables
Common Turn-Off: Pungent flavors
What’s to love: Cancer-fighting phytochemicals, carotenoids, vitamin C, fiber.
Test Kitchen Wisdom: Add assertive flavorings: bacon, toasted nuts, vinegar. Use creamy elements like cheese sauce (broccoli, Brussels sprouts). Don’t overcook (it makes flavors more pungent); vegetables should be tender-crisp, greens still bright.

Next: More Common Turn-Offs »



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