Pick of the Week - Brussels Sprouts
My pick this week is Brussels sprouts. It is a very old fashioned vegetable that has done a marvellous job of reinventing itself. In my childhood bitter tasting Brussels were something most kids despised. Now with smaller sweeter strains, this product has become very popular. Â Now prepared in combination with salmon, bacon and a myriad of other options - there would hardly be a trendy restaurant in Sydney that does not have them at some stage on their winter menu! Very high in vitamin C, they are a Brassica and part of the cabbage family, and absolutely one of our most popular winter vegies.
HOW TO PICK
Pick the sprouts that are compact and firm and showcase a vibrant bright green colour. Avoid any sprouts larger than a golf ball - the smaller ones tend to be sweeter tasting!
HOW TO STORE
Keep unwashed and refrigerated in a plastic bag and consume within 3 or so days or purchasing.