Tight little heads nestled one above another under the leaf stalks, on a stem that climbs rather than spreads: the Brussels sprout was bred in the suburbs of Belgium’s capital when farmland ran short. Harvested from autumn into early winter, it is an excellent source of vitamin C and fibre.
As its name so claims, Brussels sprouts originated in the capital city of Belgium. In the 17th century, this prominent city grew exponentially due to the industrial revolution. In the suburbs, local farmers of Saint Gilles were having trouble finding space for their crops. They bred a variety of headed cabbage that nestled its heads just under the leaf stalks. Just like its close cousins, cauliflower or broccoli, Brussels sprouts stemmed from a wild species native to the Mediterranean area. Since it grows vertically, it has the great advantage of requiring less land area.
The epitome of the winter vegetable
Today, Brussel sprouts are grown all over the world.
They are harvested in fall or at the beginning of winter. On market days, wiser market-goers know to choose pieces that are all the same size, so that they will cook to perfection all at the same time.
Tender young pieces usually taste sweetest.
Since they’re 90% water, and rather small, these vegetables are quite fragile. It is best to eat them quickly, before they dry up and wilt.
Choosing and keeping Brussels sprouts
The article’s buying and storing advice comes down to four simple checks. Get these right and the sprouts are half-cooked before they reach the pan.
Choosing and keeping Brussels sprouts
What to check
Choose
Why it matters
Size
Pieces that are all the same size
They all cook to perfection at the same time
Age
Tender young pieces
These usually taste sweetest
Freshness
Eat them quickly after buying
90% water and small, so they dry up and wilt
Season
Early autumn to early winter
That is when the crop is harvested
Small, fresh and evenly sized: most of the battle is won before the water boils.
Stir-fried veal meatballs with Brussels sprouts
Ingredients for 4 persons:
Sprouts served beside veal meatballs in yoghurt sauce
Peel the Brussels sprouts and cook them 20 minutes in salted water. Drip dry and rinse them in cold water. Rinse and chop the tarragon. Set aside two table spoons of tarragon. Mix remaining tarragon into the ground veal. Add salt and pepper. Prepare meatballs the size of a walnut.
In a frying pan, heat two tablespoons of olive oil. Fry the meatballs for 3 to 4 minutes in the hot pan, until colored, and pull them out of the pan. Add the yogurt and the tarragon that was set aside to the oil in the pan, stir. Add salt and pepper. Present the meatballs on the serving dish, doused in the yoghurt sauce with Brussels sprouts on the side.
M.B.
Interbev
Written by Gaspard Lorthiois | Loves helping out, especially when it comes to growing things. Worked in herbal medicine, runs a farm, and dabbles in tech. Master's degree and engineer.
