Description

Storage:  In a dark, cool place or the fridge for four days..

Preparation & Cooking:   Some people cut a cross in the base to make sure they cook evenly but with smaller ones it’s not necessary, as it can cause them to go mushy. Larger ones can be cut in half.  To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 minutes. They take 5-10 minutes to steam. To stir fry, halve or slice finely and cook for about 10 minutes. Sprouts cook very quickly, and if overcooked are quite unpleasant, so test them regularly.

Recipe Ideas: (open an external site in a new window)

Brussel Sprouts with Chestnuts