The Gardener's Kitchen: Brussels Sprouts

 

Brussels sprouts or Brussel sprouts, it does not matter which spelling you use all that matters is that you give them a try.

I have found that this cruciferous, cold loving vegetable is one the most controversial foods around. Not the carnivore versus vegetarian or vegetarian, vegan controversy, but one based upon choice. Now I understand people not liking parsnips or possibly squash but the Brussels sprout that is entirely a different matter. 

When it comes to the sprouts that have been grown near Brussels for over 400 years, people either hate them or like them. 

The Brussels sprout is a relative of, for example, cauliflower, broccoli and kale; all of which are tasty in their own right. I am most pleased to say that I can count myself among those who understand, appreciates and finds delicious the Brussels sprout.

 

 

 

 

My mother also loved Brussels sprouts and she would occasionally have a plate full of spouts, just spouts, with a dab or two of butter and some salt and black pepper, for supper.

I do something similar but rather than butter and salt, I use a tomato sauce, the same sauce that I would pour over pasta and eat my fill. One upside of this is that my wife will also eat a few spouts this way as long as there is some asparagus to accompany the sprouts or green beans which are another of her favourites. I like green beans, well I eat them, fresh they are tasty, crisp, frozen, bearable, but out of a can no way.

When cooking your sprouts do not, I repeat, do not overcook them. They need to be firm, not raw, but firm.

Brussels Sprouts Stir Fry:

 

 

Ingredients:

1- 25 Brussels sprouts

2- 1 tbsp sesame oil

3- 1 tbsp tamari

4- 1 tbsp sesame seeds

 

 

Preparation:

1- Be gentle, snap spouts off stem

2- Wash and remove yellow leaves

3- If you have just picked them you can soak the spouts in lightly salted warm water for ten minutes. This will remove any unwanted visitors.

4- Cut sprouts in half

5- Add sesame oil to wok or frying pan, heat

6- Add sprouts, be sure to cover them.

7- Turn sprouts every four minutes

8- Add tamari and sesame seeds

9- Serve and enjoy

 

 

You can use soy sauce if you do not want to use tamari.

This dish goes great with noodles or rice.

When I eat my sprouts with leftover tomato sauce, I cut the larger ones in half but leave the smaller ones whole. I find that steaming is the best way to prepare them when eating them this way.

If you slice the spouts thinly you can also use them as a pizza topping on your homemade pizza but I have found that even some sprouts lovers have difficulty adding them to a pizza.

It does not matter how you eat them or how you spell them, just give them a try, you may find that the stir fry recipe above will change your mind about this reliable and most delicious vegetable.