One of the easiest way to cook these notorius vegetables is in a soup, a bit like a minestrone, so that all the flavors from the other vegetables, plus the starch of pasta, 'improve' the distinctive taste of Brussels sprouts.
Chop one onion, half a carrot and one celery stalk with leaves, sauté with a tbsp of olive oil and then add 1.5 l of vegetable stock. Simmer until the carrots are soft and then add the Brussel sprouts, a cube of frozen spinach and a handful of pastina (small pasta like stelline). Simmer until the pasta and Brussels sprouts are cooked, add a little more extra virgin olive oil and black pepper to taste. Easy and yum!
Photos and Recipes by Alessandra Zecchini ©
