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In season May: Brussels sprouts

In season May: Brussels sprouts

These veges have the appearance of mini cabbages, and take their name after Belgium’s capital city, where they are thought to have originated from.

Buying

Choose small, firm, bright green Brussels sprouts with unblemished leaves. Selecting similar-sized sprouts will allow even cooking.

Storing

Store in the fridge for up to five days.

Nutrition

Brussels sprouts are nutrient-rich, containing good amounts of fibre, vitamin C and folate as well as antioxidant carotenoids. Like their relative broccoli, sprouts also contain good amounts of glucosinolates which have anti-cancer properties.

Using Brussels sprouts

Remove any yellow and wilted leaves and trim the stems carefully, ensuring leaves are kept intact. Brussels sprouts can be steamed, boiled, microwaved or simply blanched. Add halved sprouts to stir-fries, or fry with a little garlic and reduced-fat spread then season with pepper and parmesan cheese and serve as a side with the Sunday roast, or simply add to soups and casseroles.

Tip: When boiling Brussels sprouts, score a shallow ‘X’ in the base of the vegetable to allow heat to get to the core, to cook the vegetable evenly.




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