Monsieur Sprout

The Belgians have been on to something good for years. And I'm not talking about waffles.

But who would have thought that this little cabbage that we hated as kids would be such a hit now? 

These little crucifera are sprouting up (see what I did there?) everywhere from haute cuisine to burger joints. These little choux are packed with vitamins C and K, and, like broccoli, are full of phytochemicals that have anticancer properties. So not only are they cute and delicious but good for you!

My favorite way to prepare them is a basic sauté finished off steamed at the end with a nice white wine. Slice them first in half then sauté in olive oil/butter mix over medium heat. Make sure to toss occasionally but you really want them to get some brown on them. That brings out the sweetness.

After they get a good char going, pour in the wine then cover and turn up the heat. This will steam them and finish off the cooking. Once the liquid is absorbed, remove the lid and turn off the heat. Season with salt and pepper and if you want some extra flavor throw in some crushed fennel seeds or dill weed. Et voilà les choux de Bruxelles! Enjoy!

Sautéed Brussels Sprouts 

1 lbs. Brussels sprouts, washed, halved, ends trimmed 

1 tbsp olive oil

1 tbsp butter

1/4 c dry to semi-sweet white wine

Salt & pepper, to taste

Fennel seed, crushed or dill weed (optional)

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