If you've turned your nose up at Brussels sprouts in the past, you haven't tried these...
Brussels sprouts. A lot of people turn their noses up at the
mere mention of the name.
I don’t know why. This little cousin of the more popular
(unless you are a certain former president) broccoli, is delicious. No matter
how you cook them…or even if you eat them raw, Brussels sprouts have a lovely
taste that pairs well with almost any kind of meal.
Not only that, they are so good for you.
My sister in law, Heather, told me she loves Brussels
sprouts. She simply takes a bag of the frozen veggie and boils them. Good, but
with a bit more work, she discovered, she can get a tastier option that is also
healthier.
Brussels sprouts, as with broccoli and other brassicas,
contain sulforaphane,
a chemical believed to have potent anticancer properties. Although boiling
reduces the level of the anticancer compounds, steaming and stir frying do not result in significant loss.
They are also a source of indole-3-carbinol,
a chemical which boosts DNA repair in cells and appears to block the growth of
cancer cells.
We played with this one in the kitchen yesterday and came up
with this delicious steamed recipe I think you’ll enjoy.
Steamed Brussels Sprouts
2 cups of fresh Brussels Sprouts
1 tablespoon of unsalted butter
½ cup of white cooking wine
2 teaspoons of ground nutmeg
freshly ground pepper, to taste
•Cut an “X” at the stem of each sprout. (This allows the
heat to penetrate inside more evenly.)
•Melt the butter in a pan over medium heat.
•Add the Brussels sprouts and let them brown a bit.
•Pour the wine over the spouts and add the pepper and
nutmeg. Give the mixture a good stir and cover.
•Let them steam for about 10 minutes or until the Brussels
sprouts are tender.
Vegan.
