When selecting Brussels Sprouts, look for small sprouts with tight heads. Small sprouts yield a more tender texture, and the tight heads help indicate freshness.

Store your Brussels Sprouts unwashed in an airtight container or plastic bag. Keep them in the refrigerator for a maximum of three days. After that, the Brussels Sprouts begin to develop a very strong flavor.

Nutritional Value: Brussels Sprouts contain a lot of Vitamins A and C, with some iron.

Preparation: Cut a cross in the base of larger sprouts, approximately 1/4 of the way deep. Remove any discolored leaves, and steam for approximately 10 minutes (or microwave for 5 minutes).

Equivalency: 1 pound = approximately 22 sprouts 10 oz. frozen = approximately 18 sprouts

Spices:Chives, mace, marjoram, mustards

Suggested Wines: Depending on what other food you serve with Brussels Sprouts, try drinking a Zinfandel.

Brussels Sprouts Gratin

1 pound Brussels sprouts

2 ounces bacon

1 tablespoon unsalted butter, for greasing gratin dish

1/2 cup heavy cream

1 tablespoon fresh bread crumbs

4 tablespoons unsalted butter, in bits

PREHEAT OVEN TO 375F. Prepare the Brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Sauté bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter. Bake for 20 minutes or until hot. Source: Public domain recipes converted from Meal Master format

Brussels Sprouts in Pecan Sauce

1 pound Brussels sprouts, trimmed

3 tablespoons margarine

1/4 cup pecans, chopped

salt and pepper, to taste

Cook the Brussels sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6. "Greene on Greens" Source: Public domain recipes converted from Meal Master format

This article was originally published at Suite 101.

Copyright 2001 Jennifer Wickes