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Nutrition:
Brussels
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.
Taste:
Brussels
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 flavor.
Uses:
Classic
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.
Substitutions:
Substitutions
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 flavor combination.
Storage:
To
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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Copyright
©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
All
Rights
Reserved
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