Brussels sprouts are at their peak during the Christmas holidays and are a traditional part of the British Christmas dinner. Picture a big platter with a golden brown roasted turkey in the center surrounded with steamed Brussels sprouts that have been tossed in lemon butter, salt and pepper heaped on one side and potatoes cut into large pieces and baked in turkey drippings until golden brown, heaped on the other side of the platter. This delectable platter is served with Yorkshire pudding that has been baked in generous amounts of turkey drippings in oversized muffin tins. Brussels sprouts can be added to stir-fries, soups or to baked dishes.
Brussels sprouts should be regarded as delicate little cabbages that need very little cooking and can even be enjoyed eaten raw. Slice them thin with onions or leeks into salads and slaw and serve with red wine or apple cider vinegar, honey, salt and pepper. If you would rather eat them cooked in the traditional way, throw them into boiling salted water and let them cook for three minutes for small sprouts and two minutes longer for larger ones. They should still have plenty of crunch. If you smell sulphur, they are over-cooked and beyond repair.
Listen to Jo Anne Boudreau on Herb Talk Thursday morning from 8 to 9 on KMQX 88.5, 89.5, K249 97.7, K72AZ 93.3 FM LRadio and www.KYQX.com