Brussel Sprout Season
Summer is Perfect for Something New
Brussels sprouts originated from Belgium in the sixteenth century.
Season
Due to the cooler climate in Belgium, the season for Brussels Sprouts is August through March.
Selection
During this time, when you see fresh brussels sprouts look for small sprouts with tight heads. Small sprouts yield a more tender texture, and the tight heads help indicate freshness.
Storage
Store your Brussels Sprouts unwashed in an airtight container or plastic bag. Keep them in the refrigerator for a maximum of three days. After that, the Brussels Sprouts begin to develop a very strong flavor.
Nutritional Value
Brussels Sprouts contain a lot of Vitamins A and C, with some iron.
Preparation
Cut a cross in the base of larger sprouts, approximately 1/4 of the way deep. Remove any discolored leaves, and steam for approximately 10 minutes (or microwave for 5 minutes).
Equivalency
1 pound = approximately 22 sprouts
10 oz. frozen = approximately 18 sprouts
Spices
Chives, mace, marjoram, mustards
Suggested Wines
Depending on what other food you serve with Brussels Sprouts, try drinking a Zinfandel.
Recipes
Brussels Sprouts Gratin
- 1 pound Brussels sprouts
- 2 ounces bacon
- 1 tablespoon unsalted butter, for greasing gratin dish
- 1/2 cup heavy cream
- 1 tablespoon fresh bread crumbs
- 4 tablespoons unsalted butter, in bits
Directions:
- Preheat oven to 375F. Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter. Bake for 20 minutes or until hot.
Yields: 6 servings
Brussels Sprouts in Pecan Sauce
- 1 pound Brussels sprouts, trimmed
- 3 tablespoons margarine
- 1/4 cup pecans, chopped
- salt and pepper, to taste
Directions:
- Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.
- Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.
More recipes:
Maple Glazed Brussels Sprouts with Bacon, Roasted Brussel Sprouts, and Brussel Sprouts with Pistachios.
More information about Brussel Sprouts can be found here at Wikipedia and here at The World's Healthiest Foods!
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