Its rough taste sends the weak-spirited away. Nonetheless, Brussels sprouts are an excellent source of vitamin C and fibers.
- Read also: how to grow Brussels sprouts
Bred out of the quest for productivity
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, these vegetables are quite fragile. It is best to eat them quickly, before they dry up and wilt.
Stir-fried veal meatballs with Brussels sprouts
- 20 oz (600 g) Brussels sprouts
- 28 oz (800 g) ground veal,
- a bouquet of tarragon
- 2 plain yogurts
- salt and ground pepper.
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.
Credits for images shared to Nature & Garden (all edits by Gaspard Lorthiois):
Brussels sprouts on a plant by Michelle Bland under Pixabay license
Bowl of brussels sprouts by Rita under Pixabay license
Veal and Brussels sprouts cream fricassée by Interbev