Its full-bodied flavor puts some off. Yet Brussels sprouts are an excellent source of vitamin C and fiber.
Read also: how to grow Brussels sprouts well
Created for profitability
As its name suggests, the Brussels sprouts is from the "flat country". In the 17th century, the Belgian capital experienced galloping industrialization. In its suburb, the market gardeners of Saint Gilles are struggling to find room for their crops.
They then developed a variety of head cabbage that nestles under the leaf axils. Like its cousins, cauliflower or broccoli, Brussels sprout comes from a Mediterranean wild species. Its vertical cultivation has the big advantage of occupying a small area.
A winter vegetable par excellence
Today, we produce Brussels sprouts in Brittany, Ile-de-France, Hauts-de-France and Pays de Loire.
They are harvested in fall or early winter. On the shelves, we choose cabbages of the same size for even cooking.
The smaller and younger the cabbage, the sweeter the flavor will be.
Composed of 90% water, they are delicate vegetables. They are eaten as soon as possible before they dry out and wilt.
Fricassee of veal meatballs and Brussels sprouts
Ingredients for 4 persons :
- 600 g of Brussels sprouts,
- 800 g of minced veal,
- Bouquet oftarragon,
- 2 plain yogurts,
- Salt and pepper from the mill.
Peel the Brussels sprouts before cooking them for 20 minutes in salted water.
Drain them and then run them under cold water. Wash and roughly chop the tarragon.
Reserve two tablespoons of tarragon.
Mix the rest with the minced veal.
Salt and pepper. Then make balls the size of a walnut.
In a skillet, heat two tablespoons of olive oil. Brown the meatballs for 3 to 4 minutes over high heat. Toss the yogurt with the remaining oil and tarragon. Salt and pepper.
Serve the veal meatballs, topped with the yogurt sauce and accompanied by Brussels sprouts.
Photo credits: © Interbev