Friday, 13 September 2013


Hi peeps!

What a way to end off another terrific week Green Veg Week with talks about brussels sprouts. But I'm funky that way and I know you are too; so let's get this Friday started with some sproutey facts:

1. There's more Vitamin C in Brussels sprouts than in an orange. Just one half cup of Brussels sprouts contains 88 percent of the recommended daily allowance of Vitamin C. The average sized orange is made up of only 65 percent Vitamin C. Brussels sprouts are also high in Vitamin A and beta carotene, and are low in calories.

2. Brussels sprout production in the United States began in 1800 when French settlers brought them to Louisiana. By the 1920s, California began growing Brussels sprouts and is today the largest producer of this vegetable in the US, followed by Washington and New York. More than 70 million pounds of Brussels sprouts are produced in the United States annually.

3. Brussels sprouts are the most hated vegetable in the UK. According to a 2002 survey, Brussels sprouts are the most reviled food in all of Britain. A Royal Navy captain even went so far as to ban Brussels sprouts from his ship, labeling them the "devil's vegetable."

4. Brussels sprouts are named after the capitol of Belgium where it is believed they were first cultivated in the 16th century.

5. Brussels sprouts are high in protein. Unlike most green vegetables, Brussels sprouts are not only high in fiber, but also protein. One serving of Brussels sprouts has 3.38 grams of protein.

6. Brussels sprouts may help to prevent colon cancer. A Netherlands Cohort Study on Diet and Cancer found that Brussels sprouts eaters had a 25 percent lower risk of developing colorectal cancer than those who abstained.

7. Brussels sprouts belong to the cabbage family and are closely related to cauliflower, broccoli, kale and collards.

8. Fresh Brussels sprouts should always be kept chilled. Storing Brussels sprouts at room temperature will cause their outer leaves to turn brown and yellow and reduce shelf life. Fresh Brussels sprouts should always be refrigerated or frozen. When refrigerating, never prewash sprouts. Fresh sprouts can be stored safely in a refrigerator for up to 5 days.

9. Brussels sprouts help protect the liver because they contain high amounts of Indole-3-carbinol. Clinical trials have also shown that Indole-3-carbinol helps women lower their risk of breast and cervical cancers.

10. Brussels sprouts are the perfect vegetable for pregnancy because they contain high amounts of Folic Acid. Just one cup of sprouts has 55 mcg of Folic Acid.

Now on to our recipes for today:

2kg Brussels sprouts
2 tablespoons white sugar
1/2 cup unsalted butter
salt and pepper to taste
4 small red onions, cut into strips
1/2 cup coarsely chopped pistachios
1/4 cup red wine vinegar

Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.

Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.

Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized

Season with salt and pepper and garnish with a generous amount of pistachios
1 tablespoon salt
1 shallot, chopped
1.5kg Brussels sprouts, trimmed and halved lengthwise
7 cremini mushrooms, chopped, or more to taste
2 tablespoons olive oil
1 clove garlic, minced
sea salt and freshly ground black pepper to taste
1/4 cup cream sherry (Moni's Full Cream Sherry is awesome to use here)
1/2 cup heavy cream
8 slices bacon, chopped

Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.

Preheat oven to 475 degrees F (245 degrees C).

Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.

While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

Go ahead and have yourselves one amazing weekend, peeps! See ya'll real soon again.

*beautiful brusselsy sproutsy friday hugs*
Chef Shants xxxxx

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