
sprouts away!
We just had to do it.
Like the roots we’re also saying goodbye to in March, it’s their last month with us before they pack their cases (like the picture?!) and migrate to cooler climes, not to return until December. And a little like this month’s other Veggie-in-the-Spotlight, they’re still misunderstood and they still haven’t made it to the sunglasses-sporting veggie A-list.
So, here’s some stuff that you may not have known about Brussels Sprouts:
1. They were cultivated in Belgium from cabbages. Hence the name.
2. They’re an excellent source of Vitamin C, with just 6 lightly cooked sprouts containing an adult’s recommended daily allowance. They’re also packed with Vitamin D and folic acid, which are both common deficiencies in our modern diet.
3. If cooked right, they should have a pleasant, nutty flavour.
4. Like cauliflower, it’s the sulphur released during cooking that gives Brussels Sprouts their infamous smell. So the less time you cook them for, the less they’ll stink!
5. They’re migratory*.
*OK, no they’re not. But it’s a funny thought.
How To Choose
- If you have the option, get your sprouts still on the stalk, because they’ll keep for longer.
- If you’ve got them already off the stalk, choose sprouts that still feel firm, with as little yellowing of the outer leaves as possible.
How To Store
- They keep for longer if still on the stalk – up to 10 days in the fridge.
- If already detached from the stalk, they’ll keep for about 5 days in the salad drawer of your fridge
Our Favourite Brussels Recipes
Remember the annual “sprout peddling” competition?
Here are the winning recipes, past and present:
Sauteed Brussels and Apple – still our favourite, thanks to Nadja.
Garlic & Almond Sprouts - a creamy dish that has converted several friends…
Brussels Sprout & Pine Nut Salad – no chance of stink with this one, and the balsamic works perfectly!
So be honest, folks – will you be giving Brussels a sumptuous send off? Or are you determined to hand them their hats?



Have Your Say...