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 BRUSSEL
SPROUTS
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.
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.
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