dinsdag 3 februari 2009

About Brussel Sprouts

The Brussels Sprout was orginally cultivated in Belgium (hence the name) from cabbages. Generations of school children are still lamenting that event...

They're an excellent source of Vitamin C, with just 6 lightly cooked sprouts containing an adult's recommended daily allowance.

They're also packed with Vitamin D and folic acid, which are both common deficiencies in our modern diet.


Allegedly, they're the UK's most hated vegetable.

If you, like me, spent childhood Christmases dreading the arrival of noxious green balls on your Christmas Dinner plate, then chances are you need some persuading to try them again.

Luckily our Brussels Sprouts recipes are good enough to convert even the most die-hard hater of the vegetable.

If cooked correctly, they should have a pleasant, nutty flavour. Honestly!

Did you know...?
It's the sulphur released during cooking that gives Brussels Sprouts their infamous smell. So the less time you cook them for, the less they'll stink!

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