The revulsion towards bitter tastes is deeply ingrained in people and is a discussion that is hard to avoid at the table. Scientists found a gene in Neanderthal genetic make up that, like in modern humans, causes a distaste for the bitter substance phenylthiocarbamide (PTC) in the bearer. This substance can be found in sprouts, broccoli and grapefruit among others. The distaste for bitter makes evolutionary sense: it protects against the consumption of poisonous plants.
Twice as much vitamin C as oranges
Sprouts, however, are not poisonous. On the contrary: sprouts are beneficial to your health. The small vegetables are rich in vitamin A, B1 and B2 and contain twice as much potassium and iron as white cabbage. The vitamin C level is twice as high as that of an orange. Sprouts are also said to lower blood pressure and cholesterol levels and prevent arteriosclerosis. Nutritional scientists also point to sprouts protective function towards cell damage. This all sounds very convincing but is all for nought is sprouts don't taste good.
What can be done about this? Simple, prepare the sprouts so that they don't taste bitter. This works. An important basic rule here: don't cook the sprouts for so long that they are falling apart. It's better to cook them for just seven to eight minutes in salted water, so that they are just cooked through.
Those who don't like star anise, can try it with a orange-honey marinade. Here the sprouts are boiled for two minutes, halved and drenched in a marinade of grated orange peel, two tablespoons of olive oil, thyme, salt and a tablespoon of white wine vinegar. The sprouts are then roasted in the oven for ten to twelve minutes at 220 degrees. Then they are turned and covered in orange juice and honey and browned in the oven for another five minutes. The result: a guaranteed lack of cabbage smell in the kitchen and a vegetable dish with a fruity, caramel touch - so tasty even cabbage haters will be convinced.
