Brussels Sprout Vegetables

The Brussels Sprout is a cultivar group of Wild Cabbage cultivated for its small (typically 2.5-4 cm diameter) leafy green heads, which resemble miniature cabbages. The name stems from the original place of cultivation, not because of the vegetable's popularity in Brussels.

Brussels sprouts grow on long thick stalks, from which they must be picked, usually by hand. In the UK, they are a traditional winter vegetable, and are often eaten boiled with a roast dinner, particularly at Christmas. They can also be stir-fried or made into soup.

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They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.

The cooking of the Brussels sprout is the subject of much debate. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour. Microwaving, stir frying and steaming are also options. Many consider that the best flavour is only developed in mid to late winter, after the plants have been exposed to some coldness. The usual method of preparing a Brussels sprout for cooking is first to cut off the base together with any remaining stem, and then to peel away and discard the surface leaves that are loosened by this cut. Commonly the base is crossed with a knife under the belief that this will lead to more even cooking (carrying a folkloric association of "keeping the Devil out"). Others believe that this crossing procedure leads to a leaching of flavours and that it should be avoided. Crossing can also lead to the loss of leaves during cooking and the break up of the Brussels sprout.



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