Up the sprout
Nov 24, 2021
2 minutes
HAS ever a vegetable received such dramatic redemption in the eyes of fashionable foodies as the Brussels sprout? Once derided for its mushiness and sulphurous odour (that’s sinigrin, science fans, a chemical compound released by—you guessed it—boiling sprouts into submission, possibly days before you want to eat them), it is now to be found raw, roasted, shredded
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