My pick this week is Brussels sprouts. It is a very old fashioned vegetable that has done a marvellous job of reinventing itself. In my childhood bitter tasting Brussels were something most kids despised. Now with smaller sweeter strains, this product has become very popular. Now prepared in combination with salmon, bacon and a myriad of other options - there would hardly be a trendy restaurant in Sydney that does not have them at some stage on their winter menu! Very high in vitamin C, they are a Brassica and part of the cabbage family, and absolutely one of our most popular winter vegies.
HOW TO PICK
Pick the sprouts that are compact and firm and showcase a vibrant bright green colour. Avoid any sprouts larger than a golf ball - the smaller ones tend to be sweeter tasting!
HOW TO STORE
Keep unwashed and refrigerated in a plastic bag and consume within 3 or so days or purchasing.
