Posted 14th December 2012 by Hattie Crisell
Let’s be honest: sprouts have a bad reputation. For every one of us who looks forward to a scoop of buttery Brussels on their Christmas plate, there’s another who would never forgive their host for serving them up.
If that’s you, then just hear me out. First, the science bit. Sprouts are low in calories and fat, high in fibre, and packed with vitamins. Health-wise, they’ve got your best interests at heart.
Now, the taste. If you’re a sprout-hater, it may be that you’ve only had them overcooked. Boil a Brussels sprout for too long and its flavour can become overpowering and quite unpleasant, while its texture will be reduced to unappetising mush. Blaming the sprout for this is very unfair – they just need a little TLC to reach their full delicious potential.
Sprouts are in season roughly from October to March, so if you’re ready to give them a second chance, then now’s the perfect time. Give it the best chance of success by choosing an excellent recipe.
For a breakfast treat, serve a poached or fried egg and some crispy bacon on top of these Brussels sprout bubble and squeak cakes. Or for a fabulous side dish to serve with chicken breasts, try roasting up some sprouts with chorizo and shallots, or make a delicious mustardy sprout gratin.
See? Flavoursome, fresh and yummy. Brussels sprouts deserve a second chance this Christmas.
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