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See also: Article on Brussels Sprouts & Facts & Trivia
Brussels Sprouts
Blanched Brussels sprouts are a great addition to salads, as snacks, or as part of vegetable trays. Brussels sprouts have a hearty flavor and tend to go better with flavorful foods such as beef, sharp cheeses, or with stronger seasoned foods. They also make a tasty addition to soups, stews, and casseroles.
When buying Brussels sprouts, avoid yellow or yellow-green leaves, or leaves that are loose, soft or wilted. Small holes may indicated worm injury.
Brussels sprouts are high in fiber carbohydrates, low sodium, fat free, and are a good source of vitamins A and C, potassium and iron.
Storage and handling: Store in a loosely sealed plastic bag in the refrigerator for no more than 2 days. Before serving, remove from stalk, peel off the outer layer or two of leaves, and take a thin slice off the stem end. Rinse in cold water. Cut an X in the core for even cooking.
Preparation: Steam small brussels sprouts 6-8 minutes, medium ones 8-10 minutes, large ones 10-12 minutes. Boil in small amount of water until just tender, 4-5 minutes for small sprouts, 5-8 minutes medium, 8-12 minutes large. Saute thinly sliced sprouts in a flavorfui fat (butter, olive oil, bacon grease) for 4-5 minutes (p. 199). Microwave a half pound of sprouts in a covered dish with 1/4 cup water; small sprouts take 2 minutes, medium ones 4 and
large ones 8.
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