by Eric Wharton
My Recipe Book, constantly being added to
We kids feared many things in those days—werewolves, dentists, North Koreans, Sunday School—but they all paled in comparison with Brussels sprouts.
— Dave Barry
Brussels Sprouts are a member of the cabbage family, Brassica. There are hundreds of varieties in this family including mustard and horseradish.
The origin of Brussels sprouts is not exactly known. Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century.
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.
1/2 pound Brussels sprouts (about 16)
21/2 tbsp mayonnaise
1 tbsp Dijon Mustard
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/8 tsp onion powder
1/8 tsp garlic powder
salt nd pepper to taste
Brussels sprouts can be boiled, steamed, stir fried, roasted, and even grilled. Regardless of how they are cooked, don't over cook them. This causes the cell walls ro break down and a very strong sulphur-like flavor is produced. They contain the chemical Sinigri, a sulfur compound having a characteristic pungency. When Sinigrin degrades it produces mustard oils, which are responsible for a pungent garlic and onion odor. When boiling them, do so for only 5-10 minutes.
For the mustard sauce, combine the sauce ingredients and refrigerate until needed. It can be heated briefly in the microwave (stir well to serve) or it can be served cold.
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