Brussels Sprouts
Fore-runners to modern Brussels sprouts were probably cultivated in ancient Rome. Brussels sprouts as we now know them were grown as early as the 1200s in what is now Belgium. The first written reference dates to 1587. During the sixteenth century they enjoyed popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. The most common method of preparing Brussels sprouts for cooking is first to remove the buds from the stalk. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size should always be chosen. Whatever cooking method is employed, care must be taken not to overcook. Overcooking releases the sulphur smelling glucosinolate, sinigrin. This is the reason many people profess to dislike Brussels sprouts, only ever having tried them overcooked with the accompanying sulfuric taste and smell.
Filed under: Vegetables | No Comments »
