Brussel Sprout Season
By Jennifer A. Wickes
History of the Brussels Sprouts began as early as the 16th century,
but may have been earlier. They originated from Belgium.
The season for Brussels Sprouts is August through March.
When selecting Brussels Sprouts, look for small sprouts with tight
heads. Small sprouts yield a more tender texture, and the tight heads
help indicate freshness.
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.
Brussels Sprouts Gratin
6 Servings
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
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.) Sauté 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.
Source: Public domain recipes converted from Meal Master format
Brussels Sprouts in Pecan Sauce
8 Servings
1 pound Brussels sprouts, trimmed
3 tablespoons margarine
1/4 cup pecans, chopped
salt and pepper, to taste
Cook the Brussels 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.
"Greene on Greens" Source: Public domain recipes converted from Meal Master format
This article was originally published at Suite 101.
Copyright 2001 Jennifer Wickes
About the author
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With
The Seasons", which has been voted to be one of the Top 100 Culinary
Sites on the Internet! For more information about Jennifer Wickes
or her columns, please go to HERE
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