INGREDIENT CORNER
Brussels Sprouts
By Christopher A. Costantino
May 11, 2015
Possibly one of the most hated vegetables on the planet, Brassica aleracea, or Brussels sprouts are personally one of my favorites. A cruciferous vegetable in the same family as cabbage, broccoli, kale and kohlrabi, these sprouts are cultivated for their green buds, 2-4 cm in diameter that grow in the leaf axils along a stem that can grow up to 3' high.
They were introduced to the United States in the 18th Century when French settlers brought them to Louisiana. Thomas Jefferson even grew them at Monticello. Brussels sprouts grow in heat ranges of 45-75 degrees F, with highest yields at 59-64 degrees F. Fields are ready for harvest 90 to 180 days after planting and each stalk can produce 2-3 pounds. Today, they are produced in The Netherlands, Germany and the United Kingdom. In North America, the most prominent producers are California, Washington, New York and Ontario.
Nutritionally, these little guys pack quite a punch. They are high in Vitamin A, C, folic acid and fiber. They are also believed to help protect against colon cancer, although boiling can reduce the chemical that is believed to be responsible for this. Steaming or stir-frying does not have this problem, however.
Although 80-85% of those purchased in the United States are frozen, I strongly suggest buying fresh whenever possible. Some stores even sell them on the stalks. They should be green and compact without any yellow leaves. Like with any green vegetable, signs of wilting equal signs of aging. The best are found after the first frosts. Fresh specimens can last 1-3 weeks in the refrigerator, so stock up.
Personally, my belief is the reason people dislike these wonderful buds is that they have had them improperly cooked and prepared (such as boiled to death). This month's recipes will make a Brussels sprout lover out of anyone.
Our first is an excellent pasta dish, combining our star with some linguini, some beautifully creamy butternut squash and a crunchy hazelnut sauce. This is a vegetarian dish and, if you used gluten-free pasta, it would be gluten-free as well.
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Linguine with Brussels Sprouts, Butternut Squash and Hazelnut
YIELD: 4 servings
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8 ounces butternut squash
8 ounces Brussels Sprouts, cleaned
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 tablespoons hazelnuts, chopped
1 cup vegetable stock
½ cup heavy cream
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16 ounces linguini
2 tablespoons butter
1 teaspoon fresh parsley, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
¼ cup Parmesan cheese, grated
extra olive oil, for garnish (optional)
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Peel and dice the butternut squash. Steam for approximately 7 minutes (until soft, but not mushy). Roast sprouts in 350° oven for 10 minutes or until cooked and beginning to caramelize.
Heat olive oil over medium heat; add garlic and hazelnuts. Cook until garlic just starts to brown, then add stock and cream. Reduce by half, about 5 minutes. Add squash and sprouts and reheat. Season to taste.
Meanwhile, cook pasta according to package instructions to just under al dente. Remove from water, drain well, and add to sauce. Toss well until the sauce is absorbed into the pasta. Whisk in butter until melted. Add herbs and Parmesan cheese and toss well. Drizzle with additional extra virgin olive oil and serve.
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The second is an excellent side dish where we dress our sprouts up with a little pancetta and pine nuts. (Pancetta makes anything taste good.) This makes a great accompaniment for meat, chicken, pork or just about anything.
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Caramelized Brussels Sprouts with Pancetta and Pine Nuts
YIELD: 4 servings
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½ pound Brussels Sprouts
3 tablespoons extra virgin olive oil, divided
3 shallots, thinly sliced
1 ounce pancetta, cut into ¼" dice
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Kosher salt
¼ cup sun-dried tomatoes (oil packed), drained and julienned
1 tablespoon pine nuts, toasted
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Boil sprouts in salted water until crisp-tender, about 5 minutes. Shock and pat dry. Cut in half lengthwise. Sauté shallots and pancetta in 2 T oil over medium low heat until lightly browned (about 10 minutes). Add sprouts, cut side down, season to taste and cook over high heat, stirring occasionally, until sprouts are brown and tender, about 10 minutes. Add tomatoes and cook, stirring, until warm (about 2 minutes). Garnish with pine nuts and serve.
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