Brussel Sprouts

The brussel sprout is a relative newcomer to the brassica family, only making an appearance less than 500 years ago. 

Rumour has it, they were given their name due to the fact they were sold in Brussels markets in the 1200s. By the late 18th century, they were being cultivated in England and France and Thomas Jefferson introduced them to North America in 1812.

Preparation and Use

To prepare a sprout for cooking, remove any damaged outer leaves, slice across the base to remove any tough flesh. Then cut a cross in the base. This lets the water reach the inside of the sprout more easily, allowing it to cook evenly.

Sprouts can be steamed, stir-fried or boiled. Take care not to overcook sprouts as this can impair the flavour.

After a roast, use any uneaten sprouts to make a great addition to bubble and squeak.

Health and Nutrition

5 a Day - 8 brussell sprouts count as 1 portion towards 5 a day.

Brussel sprouts are a good source of folic acid.

Studies show folic acid to be beneficial during pregnancy, helping to prevent diseases such as spina bifida in babies.

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