A sprout is not just for Christmas. This classic winter veg is enjoying a revival with some of London’s most creative chefs, who are keen to prove the potential of this familiar brassica.
Key Facts
Brussel sprouts are members of the same plant family as cabbages, kale, broccoli and cauliflowers. It can withstand low temperatures and benefits from a touch of frost, which makes the sprout an ideal winter veg. Sprouts have been grown in Britain since the end of the 18th Century.
The sprout itself is the immature bud of the plant . Modern varieties such as ‘Red Ball’ are more red in colour.
Uses in the Kitchen
The plant offers two ingredients – the sprouts themselves and the ‘tops’ (the top leaves of the plant) which have suddenly become fashionable.
Try grating the sprouts raw for a crunchy salad. Their flavour pairs well with a nutty dressing, a touch of citrus and crumbled feta and goats’ cheese. Or halve the sprouts and then roast at high heat for a crispy edge.
The tops are at their best when lightly steamed or sauteed in the same manner as kales or cabbage. They can also be whizzed into soups. All are available in the market at a reasonable price.
