Food - Brussel Sprouts

Forerunners to modern Brussel sprouts were likely cultivated in ancient Rome. Brussel sprouts as we now know them were grown possibly as early as the 1200’s in what is now Belgium (hence the name Brussel sprouts). Over time they grew in popularity, not only for their taste, but also for their ability to grow in cooler temps and to ship and store easily. They were the vegetable of choice by the U.S. Army for our troops in WWII. This resulted in the maligning of the Brussel sprout by the “war stories” of veterans who just had too many sprouts badly prepared. However, recently people have become more appreciative of the fresh Brussel sprout and its culinary and nutritious nature. They are among the same family that includes cabbage, collard greens, broccoli, kale and kohlrabi. They contain good amounts of vitamin A, C and folic acid as well as dietary fiber. They are believed to protect against colon cancer due to their containing sinigrin.

Recently, at the Saratoga Farmers’ Market, chef Rocco Verrigini and food preparer Laura Weil compared favorite recipes for Brussel Sprouts. Below are their two favorites.

(Brussel sprouts are still plentiful at the market, which moves indoors this Saturday, into the Salvation Army Building, Woodlawn Ave, 9-1 p.m.)

For both recipes:

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.

“Simple” Brussel Sprouts (from the kitchen of Rocco Verrigini)

Prepare 1 lb. Brussel Sprouts.

Cook at med-high heat, sprout wedges in 3 tbsp. of olive oil and

2 cloves of crushed garlic, until slightly browned, but not burned.

Lower heat, and toss in 3 tbsp of Italian bread crumbs and top with Parmesan Cheese just before serving. Salt and pepper to taste.

Creamy Brussel Sprouts

(from the kitchen of

Laura Weil)

11/4 lb. Brussels sprouts

3 Tbsp unsalted butter

1/4 tsp coarse sea salt, plus more to taste

1 cup heavy cream

1 Tbsp fresh lemon juice, or more to taste

4 strips crisp, cooked bacon, finely chopped (optional)

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here so that they have a sweetly caramelized

flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Yield: 4 to 6 servings, depending on what else is on the plate.