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When prepared with a little care, sprouts are a wonderfully satisfying vegetable with a delicious, fresh, green flavor and just the right amount of crunch. They can be served simply as a side vegetable (perhaps with some chopped chestnuts or a sprinkling of sesame seeds), added to casseroles or sliced and stir-fried (try them with beef and oyster sauce). HISTORYSome sources trace sprouts back to ancient China whilst others claim they originated much later and were grown in the area around Brussels in the thirteenth century. It is known that they were not introduced to France and England until late in the eighteenth century. Today they are eaten in N. America and Australia but remain a much more common sight on dining tables in N. Europe, and Britain in particular. BIOLOGYBrussels sprouts belong to the Gemmifera group of the cabbage family (Brassica oleracea). The sprouts grow as head buds around a central stem. NUTRITIONCruciferous vegetables - such as sprouts, broccoli and cabbage - are linked with a wide range of health benefits. Brussels are a good source of vitamins A and C, iron, potassium and fiber. TIPSBUYING STORING PREPARING Simmer uncovered in an equal volume of salted water (alternatively steam or slice and stir-fry). Overcooked and undercooked sprouts are unpleasant so it's important to check for doneness by inserting a knife tip into the stem end and removing the sprouts when they're just tender (typically between 6 and 12 minutes when simmering; the off-putting sulfurous cabbagey smell is a sign of overcooking). Drain, return to the hot pan and shake for a few seconds to remove excess water. Serve immediately (the flavor suffers if sprouts are kept warm for long). OTHER STUFFYou've eaten the vegetable, now play the game... PICK OF THE RECIPES
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main regions: British Columbia
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