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Beneficial brussels sprouts
- Article from:
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Jerusalem Post
- Article date:
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December 5, 1997
- Author:
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Copyright informationProvided by ProQuest LLC. (Hide copyright information)
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Faye Levy
Jerusalem Post
12-05-1997
The first time I cooked brussels sprouts was over 20 years ago in my kitchen in Bat Yam. They were new in Israel and were available at the market frozen, as they are now. A young cousin of mine watched me cook the foreign-looking buds and asked whether they would expand into full-size cabbages.
Years later I moved to Europe, where brussels sprouts originated and are a familiar autumn vegetable. I tasted this popular vegetable prepared in a multitude of ways - in Belgium it was sauteed with sausages, in France it was braised with chestnuts, and in England it was baked in cheese sauce. Often brussels sprouts were cooked with lavish amounts of butter, sour ...
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