Brussels sprouts: how to choose, store, and cook
Brussels sprouts have been grown in Belgium since the 16th century and have always been traditionally served at Christmas dinner. This is where the vegetable gets its name. Although they resemble cabbage—their heads are small and compact—their flavor is slightly different. Brussels sprouts have a slightly sweet, nutty flavor, which some find slightly bitter. This vegetable has a large, thick stem, from which several rows of small sprouts grow. These are the ones eaten.
Fresh Brussels sprouts can be purchased during the winter months, from late October to early March.
How to choose?
Choose large, bright green heads. The smaller they are, the sweeter they are. The leaves should be tightly packed together. If you have the opportunity to buy whole Brussels sprouts, stem and all, don't miss out. They stay fresh much longer on the stem.
Storage
Fresh Brussels sprouts can be stored in a cool, dark place or in the refrigerator for up to 4 days.
Processing
If you bought cabbage with stems, carefully unscrew the heads. Tear off any damaged or yellowed leaves and discard. Wash the heads. Some people like to make a cross-shaped cut in each head to ensure even cooking. This is completely unnecessary. Small heads cook well without the stems. Larger heads can be cut in half.
Preparation
To cook Brussels sprouts, bring water to a boil and add salt. Place the sprouts in another pan, cover with boiling salted water, bring to a boil, cover, and cook for 5-10 minutes. You can also steam the sprouts, which will also take 5-10 minutes.
If you want to fry Brussels sprouts, cut them in half or into smaller pieces and fry them in oil for 10 minutes. Check the sprouts regularly with a knife while cooking. Overcooked sprouts will be tasteless.
A traditional Christmas dish with Brussels sprouts
Fry the onion and ginger in vegetable oil, then add the cooked chestnuts. Briefly boil the Brussels sprouts in water until half-cooked, then add them to the pan with the onion and ginger, then add thinly sliced pancetta or bacon and finely chopped garlic.
Replacement
Instead of Brussels sprouts, you can use regular white cabbage in dishes.
All recipes with Brussels sprouts
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