Mini cabbages full of vitamin C
Brussels sprouts scare most children, but many adults don’t like them either. Today’s Brussels sprout varieties taste less pronounced than in the past, so if you didn’t like them as a child: give the mini cabbages full of vitamins another chance!
Brussels sprouts are small cabbages that consist of a lot of leaves. They grow in tens together on a trunk, in the axils of the leaves of the Brussels sprout plant. Brussels sprouts come from August to March, but they are most on the menu in winter.
Healthy
Did you know that Brussels sprouts contain more vitamin C than oranges? In addition, they are rich in B vitamins, folic acid, magnesium, potassium and fiber.
Brussels sprouts and other cabbages also contain glucosinolates. These protect Brussels sprouts from insects and provide the specific, bitter cabbage taste. They have a dual effect. Your body can convert them into harmful substances, but cooking the Brussels sprouts prevents that. At the same time, they have a beneficial effect: glucosinolates are said to protect the body against carcinogenic substances.
One drawback of sprouts is their effect on the intestines. The small intestine cannot process the raffinose, a sugar present in Brussels sprouts. Therefore, the large intestine has to digest the raffinose, releasing gases that flatulence cause.
winter vegetables
Buy Brussels sprouts that are green and firm and you can store them in the vegetable drawer of the refrigerator for about a week. A few yellowish or damaged leaves are not a disaster. You can remove this before use. Also cut off a slice of the stem.
You can buy ready-made Brussels sprouts. They have already been cleaned, but will only last a day or two. If you want to keep your Brussels sprouts for a long time, blanch them for a few minutes and then freeze them.
Preventing Brussels sprouts
Boil Brussels sprouts in plenty of water to retain most of the vitamin C. After a maximum of 10 minutes they are al dente. If you let them cook for too long, a typical odor will develop. This sprout smell is caused by Brussels sprouts absorbing sulfur from the soil during growth. During cooking, the Brussels sprouts release volatile sulfur compounds and you can smell it!
By the way, you can also prevent dirty smells with a dash milk or cook a piece of onion. Or cook the Brussels sprouts for just a few minutes and then use them in a wok dish or savory pie.
Recipes
- Stamppot with Brussels sprouts and olives
- Brussels sprout stew with hazelnuts
- Brussels sprouts with honey grapes
- Winter vegetable stew with shoarma
