In the first of this new series bigging up our favourite vegetables, we’re here to tell you that these small green balls of joy aren’t just for Christmas – and they’re much more versatile than the naysayers would have you believe
RECIPES, FOOD STYLING AND BACKGROUNDS POLLYANNA COUPLAND PHOTOGRAPHS INDIA WHILEY-MORTON
Veg hero of the month.
5 essential questions answered
1 WHAT ARE SPROUTS, EXACTLY?
Contrary to what many people assume, they’re not mini cabbages, although they are part of the same family (brassicas).
Whereas a cabbage grows on the ground with a single head, sprouts grow on a long stem (see left).
2 WHAT’S BRUSSELS GOT TO DO WITH THEM?
It’s thought the cultivar was first bred there in the Middle Ages. Certainly by the 16th century, when the city was part of the vast Habsburg Empire, sprouts were all the rage, and they’ve been associated with Brussels ever since.
3 WHY ARE THEY SO MUSHY?
You’re cooking them wrong. Instead of boiling, halve or shred, then fry them to get some flavoursome browning. Or steam them, so the good stuff doesn’t leak out into the water. They roast well too, and shredded they’re great raw in a slaw. Or try fermenting them (see opposite). If you really must boil them, do it for no longer than 5 minutes.
4 WHAT GOES WELL WITH THEM?
Everyone knows about chestnuts or crispy pancetta, but try a sharp dressing with lemon instead, or a Thai-style vinaigrette with fish sauce and lime juice. Throw in toasted hazelnuts or pine nuts, or take a more Middle Eastern route, as in our recipe over the page.
5 WHAT ARE SPROUT TOPS?
They’re the big leaves at the top of the stem, separate from the sprouts. If you see them at a farmer’s market, grab some. They’re a delicacy of the brassica world and you can treat them like cabbage leaves. Sliced and fried or braised, seasoned with salt, chilli flakes and a splash of sherry vinegar, they’re a side dish of champions.
YOUR ALL-NEW SPROUT RECIPES
Sprout ’kraut
Makes 1 x 500g jar Hands-on time 15 min, plus 30 min resting Fermenting time At least 2 weeks Specialist kit 500g sterilised preserving jar
MAKE AHEAD
As with a lot of ferments, the longer you leave it to do its thing, the more the flavour will develop. Shorter ferments (2-4 weeks) will have a fresher flavour with a crunchier texture, while longer fermenting gives funkier, deeper flavours and a softer texture. Both are great – it’s all about personal preference. Taste every week to learn how
