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Brussels sprouts have a pronounced and sweet
nutty flavor, quite unlike cabbage, although the two are closely
related. They are traditionally served at Christmas with chestnuts and
indeed have a definite affinity for certain nuts - particularly the
sweet flavored nuts, example almonds pair well rather than hazelnuts or
walnuts.
History : Brussels sprouts were
cultivated in Flanders (now Belgium) during the Middle Ages. They are
basically miniature cabbages which grow in a knobbly row on a long tough
stalk. The Germans call sprouts rosenkohl - rose cabbage - a
pretty and descriptive name as they look like small rosebuds.
Buying and Storing : Buy Brussels
sprouts as fresh as possible as older ones are more likely to have that
strong unpleasant "cabbage" flavor. They should be small and hard with
tightly wrapped leaves. Avoid any that are turning yellow or brown or
have loose leaves. Brussels sprouts will keep for several days in a cool
place such as a larder or salad drawer of a fridge, but it is far better
to buy them as you need them.
Preparing : Cut away the bottom of
the stalk and remove the outer leaves. Some people cut a cross through
the bottom of the stalk although this is not really necessary. If you
haven't been able to avoid buying big Brussels sprouts, cut them in half
or into quarters, of slice them thinly for stir-frying.
Cooking : As with cabbage, either
cook Brussels sprouts very briefly of braise slowly in the oven. Cook in
small amounts of fast boiling water for about 3 minutes until just
tender. To stir-fry Brussels sprouts, slice into three or four pieces
and then fry in a little oil and butter - they taste great with onions
and ginger.
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