Fabulous February Fare

Brussel Sprouts are one of my favorite veggies.

First you must read some fun brussels sprouts triva 😀  and then a super amazing recipe stolen from another site which I’ve added at the bottom as not to get myself into trouble.

Brysselkål, Iduns kokbok

Brysselkål, Iduns kokbok (Photo credit: Wikipedia)

Brussels sprouts are native to northern Europe.

They are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens.

They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century.

They were introduced to England and France in the 19th century.

According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain.

French settlers in Louisiana introduced Brussels sprouts to America in the 1800s.

Commercial production began in 1925 on the Louisiana delta.

By 1939, Brussels sprouts were being produced in central California.

Today, almost all U.S. production of Brussels sprouts happens in California.

Other top Brussels sprouts producers include Canada, The Netherlands, England, and Germany.

Like broccoli and some other members of the Brassica family, Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer according to research.

One cup of Brussels sprouts contains 1,122 IU of Vitamin A.

That same cup also contains 669 IU of beta carotene.

A cup of cooked Brussels sprouts contains about 60 calories.

1/2 cup contains 80% of the RDA of Vitamin C.

 

And finally this amazing recipe!!!

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Stir-fried Brussels Sprouts with Lemon & Parmesan

  • 50 g pancetta or bacon, diced
  • 1 Tablespoon olive oil
  • 3 cup brussels sprouts, roughly chopped or shredded
  • 1 lemon, both zest and juice
  • salt and pepper to taste
  • 1 Tablespoon softened butter
  • 2 Tablespoons Parmesan cheese, finely grated
  1. In a large sauté pan over medium high heat,warm olive oil and add pancetta. Stir often, until pancetta begins to brown and crisp.
  2. Add shredded sprouts and incorporate into the pancetta and oil, scrapping up any bit on the bottom of the pan. Cook over medium high heat, stirring often, until sprouts begin to wilt and turn bright green, about 7-9 minutes.
  3. Squeeze the juice of a lemon over the pan, season sprouts with salt and pepper and taste. Sprouts should still be a little crunchy.
  4. Remove from heat, and toss sprouts with butter, lemon zest, and Parmesan cheese. Serve immediately.

http://www.simplebites.net/spotlight-ingredient-brussels-sprouts/

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