Biennial grown as annual for leafy buds and “tops”. Hardy.
Value: Excellent source of vitamin C, rich in beta carotene, folic acid, vitamin E, and potassium.
Steam or boil sprouts briskly for the minimum time required cooking through—they should not turn mushy. Small sprouts can be shredded in salads—’Rubine’ and Falstaff are particularly attractive. They can be stored for up to 3 days in a plastic bag in the refrigerator. Freeze sprouts only if they are small. Blanch for 3 minutes, cool, and drain before drying and packing them into plastic bags.
This can look quite spectacular made with a red variety such as ‘Falstaff or ‘Rubine.’
2 tablespoons vegetable oil 2 tablespoons soy sauce
1 Ib. Brussels sprouts, prepared and finely sliced
2 tablespoons hazelnuts roughly ground Salt and freshly ground black pepper
Heat the oil in a wok, stir in the soy sauce, and, over a high heat, cook the sprouts for 2-3 minutes. Sprinkle with the hazelnuts. Season and serve.