Brussel Sprouts
As much a part of the Christmas feast as Turkey these days, the sprout is often overlooked despite is wide availability through the winter months and its high nutritional value.
As with many of the other brassicas, the sprout has earned a bad reputation over the years, most likely as a result of poor, over-cooked examples from school-dinners gone by! Cooked properly (ie quickly to maintain flavour, texture and nutritional value) the sprout is a great accompaniment to the meats and dishes of the winter season and lends itself to much more than just being boiled to a mush!
Tips
- Only score a cross on the bottom of very large sprouts - it isn't necessary for most.
- Cook briefly - sprouts should maintain a gentle crunch. Once they go soggy they're past their best!
- Try frying with sesame seed and cooked bacon bits in sesame oil for a different flavour
- Try and buy them on the stalk from your loca farmers market - this keeps them fresher for longer
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