Brussels Sprouts
Though they may not be the first thing to come to mind, brussel sprout recipes are a great side dish when cooked properly.
Scientifically known as brassica oleracea gemmifera, brussel sprouts are a type of cabbage related to cauliflower, kale, broccoli, and collards. The plants grow on upright stems with an ideal sprout being approximately 1-2 inches in diameter with a firm texture, tight heads, and rich, green leaves. These signs all indicate that you are using high quality and fresh ingredients in your brussel sprout recipes. Smaller sprouts tend to be more tender when cooked, but the choice is up to the chef's preference.
The vegetable first became popular in the 1780s, though they've suffered from a distasteful and unpleasant reputation. They were first cultivated in Belgium and hence acquired their name after the nation's capital, Brussels.
Brussel sprout recipes are quite nutritious, with high concentrations of vitamins A, B, and C, as well as iron, calcium, potassium, and fiber.
Proper Cooking of Brussels Sprout Recipes
Many people attribute the Brussels sprout's poor reputation to improper cooking: overcooking the sprouts results in pale, pasty vegetables with a faintly sulphurous odor - sulphur compounds are also strong enough to affect the taste of the vegetable. Properly cooked, brussel sprout recipes have a nutty flavor that makes a choice accompaniment for pork or beef roast, particularly when seasoned with butter or onion. They can be boiled, stir-fried, made into soup, braised, or cooked in a number of different fashions. Prior to cooking, fresh versions can be stored unwashed in the refrigerator for several days, and cooked sprouts can be frozen quite effectively depending on the method of preparation. The longer sprouts are kept before cooking, the stronger their flavor will be.
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