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Brussels Sprouts
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By
Recipes4us
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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)
�
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
x |
x |
x |
x |
x |
x |
x |
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� |
� |
� |
� |
� |
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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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� |
� |
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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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