Cornish Food Market

Brussels Sprouts: Love them or hate them?

November 30, 2011 in Christmas | 0 comments

Q: What is the difference between bogies and Brussels sprouts?
A: Children will eat their bogies!

According to one survey, Brussels sprouts are the most hated vegetable in Britain. Yet along with the turkey and all the trimming, sprouts traditionally adorn the British Christmas feast. And Britain is one of the world’s top producers of this little vegetable that brings a scowl to many a child’s face. So how did the lowly sprout come to such infamy, and can its reputation be redeemed?

Although named after the city in Belgium, few historians believe the plant originated there, and it is likely that the forerunner to the modern Brussels sprout was cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium, with the first written reference dating to 1587. During the 16th century, they enjoyed popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe – where they grow best.

Brussels sprouts belong to the Cruciferae, the mustard family of plants, and are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi. As with broccoli and other brassicas, Brussels sprouts contain sulforaphane, a chemical believed to have potent anticancer properties. They are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Although boiling reduces the level of these anticancer compounds, steaming, microwaving, and stir frying does not result in significant loss.

And the health benefits of Brussels sprouts do not stop there: according to the USDA nutrient database, 100g of fresh uncooked sprouts contain just over 100% RDA of vitamin C, and are a great source of B vitamins, Iron, the antioxidant Vitamins A and E, a host of minerals, and yes, dare we mention it, dietary fibre! So it makes sense to make Brussels sprouts part of your 5-A-Day-Plan.

“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”

Dave Barry, Miami Herald Columnist
‘Dave Barry's Bad Habits' (1987)

Dave Barry’s quote highlights the principal problem that we are likely to encounter with Brussels sprouts - that when they are prepared and cooked in an inappropriate fashion, not only do they lose all their nutritional value but also become extremely unpalatable, and can be likened to ‘pigswill’! Believe it or not, properly cooked sprouts are delicate in flavour and should be a vibrant green colour. Overcooking renders sprouts grey and soft and releases glucosinolate sinigrin, which has a vile sulphurous odour - the reason why many people, having only ever tried them overcooked, profess to abhor Brussels sprouts. So it seems appropriate to include a few tips on cooking…..

The most common method of preparing Brussels sprouts for cooking begins with removal of the buds from the stalk. Any surplus stem is cut away and the surface leaves that are loosened by this cutting are peeled and discarded. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the centre of the stem to aid the penetration of heat, although this is not necessary and can lead to more of the outer leaves falling off, resulting in a less firm sprout. Cooking methods include boiling, steaming, sautéing and roasting; however, remember that boiling will result in significant loss of anticancer compounds.

Brussels sprouts are a great addition to salads, as snacks, or as part of vegetable trays. They go well flavourful foods such as beef, sharp cheeses, and with stronger seasoned foods. They also make a tasty addition to soups, stews, and casseroles. Need some recipe ideas? cornishfoodmarket.co.uk  have three new recipes: Golden Brussels Sprouts, Hotpot of Brussels Sprouts with Chorizo, and Christmas Brussels Sprouts. Give them a go, and you may become a sprout convert.

So, Brussels sprouts are a healthy choice, and can taste good when they are properly cooked. Need more reasons to eat sprouts? Well, we searched the web and this is what we came up with:
• They are easier to eat than putting on a wet suit at the bottom of swimming pool.
• Only smart people eat Brussels sprouts.
• If you are a kid and you eat your sprouts, your parents will let you play longer on the Wii.
• You can bet your friends you can eat 10 heads of cabbage in less than 60 seconds, and win!