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Brussels Sprouts

| Selecting & Preparing | Fast Facts | Recipe


Selecting & Preparing

  • Choose sprouts that are uniform in size so that they will cook evenly

  • A bright green is the best guide to freshness

  • Do not wash or trim sprouts before storing them

  • Keep refrigerated

  • Fresh sprouts will last for 3 to 5 days

  • To prepare, soak in cold water and drain

  • Remove any discoloured leaves and trim end

  • Lightly score an "X" in the base to promote even cooking

  • Cook just until tender  for 7 to 10 minutes

  • Steam, boil, microwave or stir-fry

  • Can be included in vegetable soups or salads

Fast Facts

Brussels Sprouts are...
                            - An excellent source of Vitamin C
                            - A source of folate, fibre and Vitamin B

Recipe

 Baked Brussels Sprouts Au Gratin
Serves 6
Cook time: 30 to 60 minutes
 

• 480 g “Country Magic” Brussels sprouts

• 2 tablespoons butter

• 1/2 cup green onions, chopped

• 1 tablespoon flour

• 2 slices of cooked bacon, chopped

• 1 1/2 teaspoon chopped parsley

• 1 cup water, reserved from cooking

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 cup grated cheddar cheese

• 2 1/2 tablespoons bread crumbs


Preheat oven 325 degrees F. 

 

Wash and ”X” bottom of sprouts.  Place in boiling water, enough to cover.

Boil and simmer 10 minutes or until just tender.  Drain and reserve 1 cup of water.

Melt butter in small skillet; add green onions and sauté 3 minutes.  Add cooked bacon, garlic and parsley. Cook 3 more minutes.  Pour in reserved water, add salt and pepper.  Bring to a boil, stirring constantly until thickened to consistency of

heavy cream. Place sprouts stem-end down in buttered casserole dish.  Pour sauce over. Top with grated cheese and breadcrumbs.  Bake for 30 minutes or until top is brown.