Brussels Sprouts — not just for Christmas?

Brussels sprouts — in season from October to March, you’ll find them easily in the shops and no doubt they will be filling your veggie box if you’re subscribed to one. If you’re trying to sniff out which ones will be the freshest or sweetest, look out for the smaller sprouts (the smaller, the sweeter) and still on a stalk (for freshness). They’re quick to cook — whether you’re boiling, steaming or stir frying they take around 10 to 15 minutes and all of two minutes if they’re in the pressure cooker. The trick to making Brussels taste good is not to overcook them so check them regularly (maybe pressure cooker isn’t such a good idea). What’s more, they’re a good source of vitamin C, low in fat and salt (depending on how you cook them of course!) and contain glucosinolate and sulforaphane. Never heard of the last two? They’re chemicals believed to have anti-cancer properties. Boiling is best if you want to get the most from your Brussels!

Still not convinced? Try one of these recipes!

Chestnuts & Cream

Four to one Brussels to chestnuts (either cooked and peeled or prepared in a jar) with a portion of double cream. Boil the Brussels for about five minutes. Crumble the chestnuts into a frying pan and fry for a few minutes with olive oil and then add the Brussels, fry together with the cream for a further five minutes on a low heat. Season with salt and pepper.

Brussels & Pea Purée

Three to one Brussels to peas, steam together (peas from frozen) for about six minutes. Blend until smooth. Add butter. Season with salt and pepper.

Stir-fry

Slice the Brussels and steam for a few minutes before adding to a frying pan with oil. Add sesame oil and soya sauce. Season with salt and pepper. Try with red onion for a variation.

Soup

Brussels and stilton soup — 3:1 Brussels to stilton with vegetable stock. Prepare your stock and add the Brussels — bring to the boil and leave for 20 to 30 minutes. Blend until smooth and then crumble in the stilton and stir.

Bacon & Lemon

Four to one Brussels to pancetta with a splash of lemon. Boil the Brussels for about five minutes. Chop the bacon into small bits and fry for a few minutes with olive oil until crispy and then add the Brussels and fry together with the lemon for a further five minutes. Season with salt and pepper.

Warning! Cooking with Brussels will stink out your kitchen.