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A member of the same family as cabbage, Brussel sprouts were developed from wild cabbage and are thought to have originated near Brussels in Belgium in the 13th century. Often associated with Christmas dinner, they are a versatile winter vegetable. They have a distinctive flavour, which can be unpleasant if they are overcooked. Choose small, green sprouts for the best flavour and firm compact ones for a good texture.

Brussel Sprouts

How To Use Brussel Sprouts

Brussels sprouts are served cooked. Serve as an accompanying vegetable to roast turkey or chicken or to game dishes. Toss in butter and sesame seeds or top with crispy bacon before serving or serve simply with ground black pepper.

How To Prepare Brussel Sprouts

Wash thoroughly in cold water, trim off any damaged leaves and the stem. For larger sprouts, cut a cross in the base of each sprout with a small, sharp knife - this ensures the thick stem cooks at the same rate as the leaves.

How To Cook Brussel Sprouts

Sprouts can be boiled or steamed. To boil, bring a pan of salted water to the boil, add the sprouts and cook for 10 - 15 minutes or until tender. To steam, place in a steamer and cook for 15 - 20 minutes or until tender. Drain well before serving.

How To Store Brussel Sprouts

Keep in the fridge for up to 1 week.

The information and images for this article have come from www.thinkvegetables.co.uk. It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at www.mwmack.co.uk