For my taste, Brussels sprouts represent the best of the cabbage family. Because they are small, they are easy to cook properly so they deliver the best flavor without the strong sulfur flavor of their bigger cousins.
Brussels sprouts are a winter vegetable whose small, tightly rolled heads resemble tiny cabbages. The sprouts grow on tall, thick stalks and are picked from the top of the plant to the bottom. Extremely hardy, these vegetables are usually the last crop of the season to be harvested. Not only can they endure frosts, but their flavor actually improves with the cold, which causes the plant to change its stored starches to sugars.
They were grown as early as the 1200s in the area of Europe that became Belgium, but it wasn’t until the 1600s that they were viewed as a food source. In the mid-19th Century, they reached England and quickly gained popularity. Today, the British are the world’s leading consumers of this vegetable.
Brussels sprouts are a good source of vitamins A and C and a fair source of iron.
When selecting Brussels sprouts, larger is not always better. Smaller sprouts usually are milder and sweeter. Look for firm, deep-green sprouts. Pass up those with yellowing outer leaves, wilted or soft flesh that shows signs of insect damage or rot, and shriveled stems.
Cooked properly, the sprouts should still be bright green. Their texture should be like that of properly cooked pasta–tender yet firm to the bite.
For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It’s caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.
BRUSSELS SPROUTS WITH GEWURZTRAMINER AND CARAWAY SAUCE
Preparation time: 20 minutes
Cooking time: 28 minutes
Yield: 8 servings
1 1/2 pounds medium Brussels sprouts, trimmed
2 tablespoons unsalted butter
4 medium shallots or red onions, chopped
2 cups gewurztraminer or riesling wine
1 cup whipping cream
2 teaspoons whole caraway seeds, toasted, see note
Salt, freshly ground pepper
1/2 cup snipped fresh chives
1. Cut an X 1/4- to 1/2-inch deep in each sprout base. Heat medium saucepan of salted water to boil; add Brussels sprouts. Cook until tender yet firm to bite, 4 to 5 minutes for medium sprouts. Drain in colander; cool under cold running water. Cut into halves or quarters if large. Reserve while making sauce.
2. Melt butter over high heat in large skillet. Add shallots; cook until tender and beginning to brown on edges, about 4 minutes. Add wine; cook until reduced by half, about 8 minutes. Add cream and caraway seeds; cook until reduced and thickened enough to lightly coat back of spoon, about 8 minutes. Add Brussels sprouts; season generously with salt and pepper.
3. Cook until sauce is reduced enough to coat Brussels sprouts nicely, about 3 minutes. Mix in half of the chives. Transfer to warm serving dish; top with remaining chives.
Test kitchen note: Toast caraway seeds in 350-degree oven until lightly browned and fragrant, about 8 minutes, stirring halfway through cooking. Watch carefully, they can burn easily.
Nutrition information per serving:
Calories ………… 180 Fat ……….. 14 g Saturated fat .. 9 g
% calories from fat .. 72 Cholesterol .. 50 mg Sodium ……. 30 mg
Carbohydrates …… 10 g Protein …….. 3 g Fiber ………. 3 g
