Brussels sprout: a healthy partner

Cinzia Cuneo 21 novembre, 2010 ricette, verdure

This member of the cruciferous family is the leader of cancer preventing vegetables and is also an excellent source of vitamins. Developed in Belgium during the 16th century, its plant is cultivated vertically, resulting in an excellent yield per square metre.

It acts as a very good accompaniment to many dishes. However, it is often disliked because of its bitter taste and mushiness when overcooked; to avoid this, just sauté it till it becomes «al dente», so that it retains its green colour and crunchy texture.

Try our recipe for Braised Brussels Sprouts with Marjoram.

Braised Brussels Sprouts with Marjoram

Originally published in the Journal de Montréal on October 6, 2007.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.