Brussels Sprouts
History
Thought to be native to Belgium, the first mention of Brussels Sprouts can
be traced to the late 16th century. It remained a local crop in this area
until World War I when their use spread across Europe. Brussels Sprouts
are cultivated throughout Europe and the United States. Nearly all Brussels
Sprouts grown in the United States are from California.
Nutritional Value
Brussels Sprouts have the same cancer-inhibiting potential as cabbage and
other cruciferous vegetables (such as broccoli and cauliflower). They are
known to contain the nitrogen compounds called indoles and a significant
amount of vitamin C. Brussels Sprouts also supply good amounts of folate
(folic acid), potassium, vitamin K, and a small amount of beta-carotene.
Brussels Sprouts are thought to be a contributor to the reduction of DNA
damage, birth defects, colon cancer and rheumatoid arthritis.
Nutritional
Chart >
Shopping
Good quality Brussels Sprouts are firm, compact and vivid green. They should be free of yellowed or wilted leaves and should not be soft in texture. If sold loose, choose those of equal size to ensure that they will cook evenly. Brussels Sprouts are available year round from Beachside.
Storage
Keep unwashed and untrimmed Brussels Sprouts in the vegetable compartment
of the refrigerator. Stored in a perforated plastic bag, they can be kept
for three to four days. If you want to freeze Brussels Sprouts, blanch
them first for three to five minutes. They will keep in the freezer
for up to one year.
Preparation
Drop Sprouts in lukewarm water for at least 10 minutes. Rinse the Sprouts
in fresh water. Trim the ends but not equal to the end of the sprout to prevent
leaves from falling off during preparation. Insert a knife in the stem end,
which should be tender, to check if core has been cooked.
Boiling – Use one cup of water for every cup of Brussels Sprouts.
Bring water to rapid boil, add Brussels Sprouts and return to boil. Cook for
7 to 10 minutes or until tender.
Microwaving – Place ½ pound of Brussels Sprouts in a
microwavable dish; add ¼ cup of liquid, cover and cook. Time: cook 4
minutes for medium pan and eight minutes for larger pans.
