Brussels Sprouts resemble miniature cabbages. Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright and "green" taste.
Storage: Keep unwashed and untrimmed sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag they can be kept for 10 days. If you want to freeze sprouts, blanch them first for between 3-5 minutes. They will keep in the freezer for up to a year.
General Use: Before washing sprouts, remove stems and any discoloured leaves. Wash them well under running water. Sprouts are usually cooked whole. To aid in even cooking cut an "X" in the bottom of the stem before cooking. While sprouts are usually served as a side dish, they also make a nice addition to cold salads.
Salad: Shred the sprouts thin. Place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed. Add grated cheese and toss.
Steamed: Wash the sprouts and trim off bottoms of stems and loose leaves. Steam sprouts over boiling water for 7-10 minutes until tender. Remove sprouts to a serving bowl and stir in olive oil, nuts, and cardamon.
Sautéed: Heat oil in fry pan and add sliced sprouts and onion, and stir-fry 3-5 minutes. Add stock and simmer for 5 minutes until tender, adding more stock if necessary.
Braised: Trim sprouts and put into a pot of boiling salted water, cook for 8 minutes until barely tender. Drain and rinse under cold running water. In greased casserole dish combine sprouts, dill, vinegar, sea salt and pepper to taste. Bake covered in 175°C oven for 10 minutes. Uncover and bake for 5 minutes longer.
Roasted: Preheat oven to 200°C. Wash sprouts, remove loose leaves, trim stems. Place the sprouts in a roasting pan and sprinkle with olive oil, sea salt and pepper to taste. Roast for 20 minutes until tender stirring occasionally. Sprinkle with Parmesan cheese and serve.