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They are so many vegetables to choose from during the winter months. One of our all-time favorites are Brussels sprouts. As you probably know, these little green guys are from the cabbage family. They are packed with vitamins such as C and K with a good amount of B, minerals and fiber. Right after a frost, the starch from these little green veggies turns slightly sugary making them taste more on the sweet side compared to their cousins which are more “sour” tasting.
 
Buying a Brussels Sprouts Stalk is more economical than buying them individually. One stalk can weigh up to 3 lbs. and is loaded with sprouts. Another plus about buying them on a stalk is you know they are fresh and when prepared the right way, you can enjoy this healthy vegetable all year round.
 
Now here are a couple of tips on what to look for when buying a stalk…
Try to get one with a lot of sprouts on it and look for bright green heads without any black spots. They have to be firm with tightly packed leaves. Many say that size matters… well in this case, the little ones win because they are sweeter than the big ones.
 
In this tutorial video, I’ll show you how to handle a Brussels Sprouts Stalk. I’ll also show you how to prepare them before cooking or freezing. There are a few important steps and the first is to get rid of insects, dirt etc. that could hide under the second outer leaf layer.
 
Another good tip in this Brussels Sprouts Stalk video is to get them ready for either cooking or freezing. The method I use is blanching and you might ask, do you really need to blanch them? I say yes and this is why… Although it’s optional, it is a good way to stop the enzymes which are the cause for discoloration, loss of flavor and vitamins as well as texture. If you are planning on freezing your sprouts, this is a “must do” step. Blanching also helps to preserve the bright green color and speeds up browning.
 
As I explain in the video, you have to separate them by size before blanching; large, medium and small. The reason is the cooking time varies from one size to another. The small ones will take 3 minutes, the medium 4 minutes while the large ones will take 5 minutes. Be careful not to over blanch them otherwise they can get mushy.
 
After plunging them in an ice bath, if you opt to freeze them, place them on a baking sheet and transfer them in the freezer. After they get frozen, place them in a re-sealable freezer bag for later use, making sure to remove the air in the bag before closing. On the other hand, if you are planning to use them within a couple days, transfer them in a bowl and place it in your refrigerator until needed.
 
After watching this video, I’m sure you’ll be more inclined to buy a Brussels Sprouts Stalk. It is easy to handle so the next time you come across one of those unusual, weird, almost alien-looking stalks at your supermarket, don’t be intimidated, buy one and give them a try! This is the best way to fully enjoy these little green guys…
Bon Appétit!
 
Here are a few delicious vegetable recipes for you to try…
– Brussels Sprouts with Bacon & Onion
– Vegetable Medley
– Green Beans with Chili-Orange Oil
– Mixed Mashed Potatoes
– Squash à la Canadienne
– Quick & Easy Sautéed Broccolini
and for even more fun kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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