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Brussels Sprouts

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How to prepare Brussels Sprouts and How to cook Brussels Sprouts.

Brussels Sprouts� Recipes� |� Growing Brussels |� What's In Season�� | More Vegetables -� Prep & Cooking times

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Common Names: Brussels, Sprouts, Brussels Sprouts,
Family: Brassicaceae
In Season: July - October�� (best)
Buying: If possible buy sprouts which are still on the stalk, as they keep longer. Choose sprouts which feel firm and which show little yellowing of the outer leaves
Storing: In the refrigerator for 5 days. Up to 10 days if still attached to the stalk.
Allowances: 6-10� Sprouts (150g/+5oz)� per person
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General Preparation of Brussels Sprouts

Wash in� cold water. Cut off the base and any remaining stem then pull away and discard any leaves which have been� loosened of which are yellowing. When boiling or steaming larger specimens,� cut a cross in the base of the stem. This is not necessary for small button varieties.

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Optional Preparations/Cuts �(see Main Vegetable Preparation Page for� explanations and photos)

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Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
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Matchsticks Mashed Paysanne Pur�ed Shred Slice Sulfrino
x Y x Y x x x
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Suitable Cooking Methods for Brussels Sprouts

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Bake/Roast

y

Whole� -� 30-35 minutes. Drizzle with oil and seasoning

Boil

y

Whole�� 5-10 minutes depending on the size

Fry/Saut�

y Quarter � and stir-fried for 2-3 minutes

Microwave

y Whole� �3-5 minutes

Steam

y Whole� 7- 12 minutes� depending on the size

Stuff

x �
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