How to Cook Brussels Sprouts
Availability: October to March.
Buying Guide: Look for tight, vivid green heads with unblemished, compact leaves. Avoid those with loose leaves and any signs of yellowing.
Storage: Refrigerate in a plastic bag up to 5 days. Use as soon as possible since flavor gets stronger with age.
History: Brussels sprouts are native to northern Europe and belong to the cabbage family. The plant produces numerous small heads arranged in neat rows around a thick stalk (instead of one large head). Their flavor is improved by a touch of frost.
- Cut stem from each Brussels sprout and pull off outer or bruised leaves.
Cut the stem from each Brussels sprout
and remove the damaged leaves.
- For faster, more even cooking, cross-hatch core by cutting an "X" deep into the stem end of each sprout with small paring knife. Refresh sprouts for 5 minutes in bowl of cold water; drain.
Cut an "X" into the stem to
ensure even cooking.
- Use large enough saucepan to allow sprouts to fit in a single layer. Pour cooking liquid (broth or water) into saucepan. To braise sprouts, place sprouts with stem ends down in broth. Bring to a boil over high heat; reduce heat to medium-low. Cover; simmer about 5 minutes or just until sprouts turn bright green and are crisp-tender when pierced with a fork.
- Uncover; simmer until liquid is almost evaporated. Drain.
Simmer until almost all of
the water has evaporated.
In the next section, we will dive deeper into vegetables with an exploration of how to cut and slice onions.
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