Tony's TV Topic- Brussel Sprouts

Tony's TV Topic: Brussel Sprouts

You either hate 'em or you love 'em but I love Brussels sprouts. You can buy them loose and they'll be good, but if you can find 'em on the stalk, that is the way to get them at their very best because they are still pulling nutrients from the stalk. Brussels sprouts are the cabbage variety BRASSICA OLERACEA GEMMIFERA. The genus BRASSICA includes 40 or more species including cabbage, broccoli, cauliflower, collards, kale, kohlrabi, pe-tsai, rape, rutabaga and turnips to name a few. When selecting Brussels sprouts on the stalk, make sure the stalk is green and that the Brussels sprouts are also green, free from any yellowing whatsoever. When selecting them loose in bulk, larger is not always better as smaller sprouts are usually milder and sweeter. Fresh sprouts can be sautéed in extra virgin olive oil with a couple cloves of garlic, or used in soups or stews. Always cook them al dente for the best flavor and to retain the nutritional value. Cooked sprouts are good sprinkled with lemon juice and nutmeg, seasoned with mustard and dill, or combined with cooked chestnuts and tossed with margarine. Very young, tender sprouts can be eaten raw for dipping. A tip to keep them from smelling up the kitchen when you cook them is to add some celery to the water.

Besides calcium and vitamins A, C, and E, Brussels sprouts are also a good source of fiber, folic acid, and a variety of phytochemicals including sulphoraphane, and indoles.

Ensure getting the most nutritional value from your Brussels sprouts by checking the web page for further tips on Brussels sprouts selection, storage and preparation. Enjoy Brussels Sprouts with Morels or one of my other recipes which includes a dairy free and vegetarian section.

Read my monthly "FRESH GROCER" newsletter along with other articles of interest in the reference shelf, and always remember to "Eat Fresh & Stay Healthy".

Ciao,
Tony

	website owned & syndicated by Farm Fresh, LLC all rights reserved