sprouts

It's that time of year again... 

The much maligned Brussels sprout has clung to its place on the Christmas dinner plate with all its might - possibly for as long as 400 years. Originating in Belgium, sprouts first became popular in the Netherlands during the 16th century before spreading to French and British gardens.

But they weren't always served the way we do today. Elizabeth Acton's recipe from 1845's Modern Cookery for Private Families advises the cook to "throw them into a pan of water properly salted, and boil them quickly from eight to ten minutes; drain them well, and serve them upon a rather thick round of toasted bread buttered on both sides.


"Mmm, sprout sandwich"


Children especially seem to hate Brussel sprouts, but the British supermarket chain Waitrose has developed 'child friendly' sprouts.


So WHY do we eat these mini cabbages ??
 Because they are in season at this time of the year. They're also frost hardy, so traditionally would be available fresh from the garden even in the hardest winters. 

A far better use for them is to light your Christmas Tree !

Alternatively, make a wreath for the front door !





Three golden rules (goes for boiled sprouts only):

1) Never, EVER cut a cross in the bottom of them - this just makes them soggy
2) If you're doing them specifically for Christmas, boil them in the ham water. You won't believe the difference this makes to the taste.
3) Take them off the heat and drain them 5 minutes before you think they're done. They'll continue to cook from their own heat while you're dishing everything else up.

But if you still hate them you can do what the man on the right does.

OR take them in powdered form !