sprouts are a good source of Thiamin, Riboflavin, Iron, Magnesium,
Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin
A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
sprouts are compact rounded leaves tightly bound into individual
spherical-shaped heads ranging in diameter of one to two inches when
mature. They offer the flavors of the earth and the bitter sweetness of
cabbage. Younger brussel sprouts carry a sweeter more palatable
cooking methods for Brussels sprouts include roasting, braising or pan
frying them in butter with savory accoutrements such as garlic,
shallots, thyme, rosemary and sage. Brussels sprouts take on the
accompanying flavors which gives them more depth and appeal while also
bringing sweetness to the Brussels sprouts.
can be made with cabbage, bok choy and other members of the brassica
family but it's hard to recreate the brussels sprouts texture and
store, wrap in plastic; keep in crisper drawer of your refrigerator. Do not
wash until ready to use. Brussels
sprouts may also be kept on the stem and stored in a dry, cool place
such as a pantry or cool store during winter months.
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WI 54501, USA