Brussels sprouts are the finest representatives of the cabbage family. They are typical winter vegetables which were first grown 100 years ago near Brussels. If Brussels sprouts are to flourish, the autumn must be warm and winter mild. Sprouts are rich in the minerals potassium, magnesium, iron and phosphorus. It also contains vitamin B and C.
Frost increases the sugar content of sprouts, which refines the flavor and makes them easier to digest.
Good quality sprouts should be bright green and firm with no discolored outer leaves. Avoid small, pale ones; these are stale larger ones which have been trimmed by the grocer to make them saleable.
The individual sprouts cook to a firm consistency in 15 minutes or less, according to their size. Cutting a cross in the base of the stalk is often recommended but is not necessary unless some are larger than others. It is to ensure that they all cook at the same rate.
Storage: Brussels Sprouts
Firmly closed sprouts for 2-3 days in the vegetable compartments of the refrigerator.
