Can you guess what food this is? Brussels sprouts on the stalk. I don’t see Brussels sprouts on the stalk very often but I often see them at this time of year – even though the Belgian sprouts are available from October to April. They look so pretty with their stalks on. I think they could even make a lovely table centre-piece. Brussels Sprouts: Do you love them or hate them? I despised Brussels sprouts when I was a kid. My Mom tells a hilarious Brussels sprouts story of when she and her siblings were kids. They found a knot in the hard wood floor below their dining table. For a couple of days they would sneak those strong-flavoured morsels down the hole. Then my Grandfather found them in a tumble in the basement a couple of days later. He was none to pleased. To this day, this story makes me smile. Although, I despised them as a child and into adulthood (yes, even enough to shove them down a floor board if I could have). I have really grown to love this relative of cabbage. The key: Don’t over cook them. From the minute I tasted a tender but still firm and bright green Brussels sprout I had a serious change of heart. It’s simply because when you overcook Brussels sprouts they become bitter and pungent-flavoured. Here are two of my favourite Brussels Sprouts recipes that are sure to convert any skeptic: http://food.chatelaine.com/Recipes/View/Brussels_sprout_and_apricot_saut#at http://food.chatelaine.com/Recipes/View/Brussels-sprouts-in-parmesan-cream#at My Brussels sprout tip:
How do you clean Brussels sprouts? Remove stems. Add a generous squeeze of lemon juice or splash of white vinegar to water. Soak brussels sprouts in water for 15 minutes.
Let’s vote! Do you love or hate Brussels sprouts?
FILED UNDER: In the Kitchen