Brussels sprouts

Brussels sprouts, also called cabbage and Brussels sprouts are a variety within the cruciferous family, which also belong cabbage, cauliflower and broccoli.
By the way, appear to be miniature cabbages and his name is because they are consumed mostly in Brussels but to their place of origin.
There are numerous varieties of Brussels sprouts, depending on their size, flavor, color and the era in which it was collected.
The best season for this vegetable is during the fall and winter months, but we have cabbage for the rest of the year.
The taste of Brussels sprouts is slightly sweet, somewhat reminiscent flavor of walnuts, though often slightly bitter aftertaste.
Uses of Brussels sprouts
This vegetable, and its relative the cabbage, often associated with the development of winter dishes. Usually used in cooking to accompany meat dishes, smoked and cured meats, boiled in water once
To boil is advisable before a small cross-shaped cut in the base, so you can more easily remove and peel the surface leaves (those that are a bit loose and sometimes a little faded).
When buying Brussels sprouts we have to fix and choose sprouts of a green color, compact, tight and round. And the stem must be clean, of a white color.
Once home, you can refrigerate unwashed in a perforated bag.

Brussels sprouts are rich in vitamin A mainly, but of course also contain vitamin C, folic acid, calcium, potassium and iron. They are very appropriate for people at any given time, need a major input of mineral salts and fiber.