Brussels sprouts
Small, subtly flavoured cabbages that become sweet when cooked.
What it offers and why to use it
Small, subtly flavoured cabbages that become sweet when cooked. Use raw when tender, or cook briefly by steaming, sautéing, roasting or adding to soups and stews.
Small, subtly flavoured cabbages that become sweet when cooked.
From shopping to cooking
Choose
Choose crisp, brightly coloured leaves or heads without yellowing, slime, deep bruising or dried edges.
Store
Refrigerate unwashed in a breathable bag or container and use while crisp. Wash thoroughly just before preparation.
Prepare
Use raw when tender, or cook briefly by steaming, sautéing, roasting or adding to soups and stews.
How to make the most of it
Good pairings
Pairs well with olive oil, lemon, garlic, pulses, eggs, grains, nuts and mature cheeses.
How to substitute it
Replace with another leafy or brassica vegetable of similar firmness, allowing for differences in bitterness and cooking time.
Recipes with brussels sprouts
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