Advent Calendar - Day 23 - Sprouts

I thought coming to love sprouts later in life was one of those taste changes… like falling in love with beer. As a child one generally hates both, but gradually… like a creeping sickness … they take hold of you.

But no….

It would seem that the sprout of my childhood is not the sprout of today. A close relationship certainly, but it’s a bit like a long lost member of the family, who went to live in Australia and now comes to visit once a year sporting a sun tan and a Hawaiian shirt, and talks non-stop about barbecues and parties on the beach.

It would appear that Dutch scientists about 30 years ago, started tinkering with the DNA of a sprout, and discovered what makes them taste bitter, and simply bred it out.

You want facts? I’ll give you facts.

What did the Roman’s ever do for us? They gave us sprouts. They had arrived in northern Europe during the 5th century, and were commonly cultivated in the 13th century near Brussels, which is where they acquired their name. They are Belgium’s gift to the world. Thank you Belgium.

Each stalk can prodice about 3 lbs of sprouts. It is the Dutch however who produce the most. With Germany and the UK not far behind. French settlers took them to Louisiana but the biggest growing areas in the States are now California.

Raw Brussels sprouts are 86% water, 9% carbs and 3% protein and are full of vitamins.

Boiling removes the goodness.

*** Eating too many Brussels sprouts can put you in hospital ***.

They can be boiled, steamed, stir-fried, grilled, roasted or cooked in a slow cooker. Cutting a cross in the base to aid the cooking process doesn’t actually help.

They stink when overcooked because they contain a sulfur compound called Glucosinolate Sinigrin.

10 ways to cook Sprouts

Roasted and served with butter and parmesan.
Roast with balsamic vinegar.
Roast served brown sugar, olive oil and pinch of Salt.
Fried and served with cracked Black Pepper.
Pickled.
Fried with lardons, bacon scraps or chorizo.
Kebabs, with red peppers and mushrooms.
Sautéd with garlic and onion, dash of lemon.
Quartered and added to stir fry.
Steamed, served with feta cheese, salt, pepper and Lemon Juice.
In a Honey Balsamic Glaze.
Sprouts in Blankets - Steamed and wrapped in ham or bacon and roasted in garlic.
Roast and served with aioli dip

I looked to see if you could cover them in chocolate but it’s a non-starter unless you want to frighten children.

RJ