According to Wikipedia, the Brussels sprout (or little cabbage as I like to call it) is a cultivar in the Gemmifera group of cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have originated there. Makes sense.
Brussels sprouts contain sulforaphone, a chemical believed to have potent anticancer properties. Unfortunately, boiling reduces the level of the anticancer compounds, and frequently turns the sprouts grey and soft; they then develop a rather strong flavour and odour. Even when not overcooked, Brussels sprouts are an acquired taste.
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. In Canada, one usually purchases sprouts that have already been trimmed off their stalk. Once cleaned, the buds are typically cooked by boiling, steaming, stir frying or roasting.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 center of the stem to aid the penetration of heat.
The recipe that follows is my own attempt to keep these little cabbages green, crispy, evenly cooked and palatable for the Thanksgiving meal. Canadian Thanksgiving, that is.
Ingredients:
- about a quart-sized box of fresh Brussels sprouts, washed, trimmed and cut in half
- a couple of tablespoons of extra virgin olive oil
- a half a white onion finely diced
- 4 slices of prosciutto roughly chopped
- juice of half a lemon
- coarse salt and freshly ground pepper to taste
Editorial Note: My husband calls Brussels sprout "little time bombs" for reasons I won't go in to here.
