FALL/WINTER VEGETABLE Description: Miniature head buds of cabbage, brussel sprouts are a fall and winter vegetable that grow in a spiral pattern on thick stalks. ________________________________________ Selecting: When selecting, choose bright green sprouts that are firm and crisp looking with tightly closed heads. Sprouts that are still on the stalk last longer than those that are off the stalk. Avoid any that have yellow leaves or look wilted or feel soft. Storing and Handling: When storing, place them in a loosely sealed plastic bag in the refrigerator. They will store for approximately two days. Preparing: Remove from the stalk, if still attached, and peel off the outer leaves (one or two layers depending on the freshness of the leaves) and trim the stem end. Wash thoroughly in cold water. Steam: place in a steamer basket and place in a pot with a couple inches of boiling water, cover and steam as follows: for smaller ones 6-8 minutes, for medium 8-10 minutes and for larger ones 10-12 minutes. Boiling: place whole or halved sprouts in enough boiling water to cover and boil until tender. For small sprouts boil 4-5 minutes, for medium 5-8 minutes and for larger ones boil 8-12 minutes. Microwave: place in a covered microwave safe dish with about a quarter cup of water and cook as follows: for smaller ones approximately 2 minutes, for medium approximately 4 minutes and for larger ones approximately 8 minutes. Sauté: slice thinly and sauté in a little olive oil, garlic oil or butter for approximately 4-5 minutes or until tender. Salads: Use raw small, tender and very fresh brussel sprouts in salads. Slice them thinly and add to your dish. Dips: The small and tender raw sprouts can also be added to vegetable trays for dips. Side Dish: This vegetable makes a terrific side dish, either raw or cooked, and dressed in a vinaigrette. You can also toss cooked sprouts ________________________________________ Seasonings and Foods to use with Brussel Sprouts: bacon, butter, caraway, carrots, cheese sauce, chestnuts, chicken, cream sauce, garlic, goose, olive oil, onions Return to Top of Brussel Sprouts |