Every week brings NU.nl another product of our own soil under the attention. What is the story of this product and what can you do with it? This week: the purple sprout.
They are only a few years in the Dutch grocery store, this colourful little brothers of the green variant.
Spruitjesteler Eelco van Putten of the company is Naturally growing both green and purple copies. “Purple sprouts we don’t know for so long. They are produced by breeding. That started a year or thirty ago, but they are this season, for the sixth year in the supermarkets.”
Also see Of Wells to that from abroad, demand for this Dutch product is. “Germany showed, among other interest in our purple variant. That’s it for the first time.”
Dutch climate is perfect for spruitenteelt
Sprouts are harvested between October and February, and the Dutch climate with mild winters turns out to be perfect for the cultivation. “This vegetable is mainly along the coasts grown,” explains Van Putten. “The climate is at its best. In countries that lie more to the north, is too cold. In the southern countries of Europe, it remains to be hot for a long time. Then grow the sprouts is not good,” says the grower.
“For us, it is occasionally cold and soft. Understand that quiet periods are important. The brussels sprouts that we are in February and harvesting, are now speldenknopjes. That still have a number of warmer weeks in order to continue to grow.”
Also farmers in the area benefit from the cultivation. “Everything that remains after the harvest and is not suitable for human consumption, such as the broken shoots, we provide to farmers in the area. For cows, this fruit namely really concentrate. In return, we can grow on the land of these farmers and we get manure. A nice example of circular agriculture.”
This is the purple sprout
- Rich in vitamin C and folic acid
- To wok or steaming
- Tastes nutty
- Approximately 1.50 euro (500 grams)
Sprouts in the store are up to a week old
The brussel sprouts in the store are always just out of the country. Wells: “They have no long trip or period of time in the walk-in freezer behind the back. That can not be with sprouts, they are brown. Brussels sprouts that you buy in the store, for up to a week ago will be harvested.”
After purchase, keep sprouts are best kept in the fridge. “The purple brussels sprouts, you can be in a mesh bag or an open bag of three to seven days in the refrigerator,” explains Maaike, the Lion of the National action Plan on Vegetables and Fruit. “If you have the brussels sprouts in advance for three to four minutes blancheert, you can also freeze it. In a well closed container or bag, they are then to twelve months in the freezer (at least -18 degrees Celsius).”
Enough about the purple sprout, what can you do with it?
“The shoots need to purchase beautiful purple and firm to the touch. It is not very as there are a few yellowish leaves between them”, advises The Lion. “Cut then the bottom of the sprout off and remove what is loose leaf. She Was then well off.”
Steaming, roasting or stir-frying is the best way to cook this vegetable. “When the cook loses the branch, namely the purple color.”
Purple sprouts are, according to Van Putten, a variation on the board: “Especially if you like to try something new. Also children try the purple sprout faster, he is nice and sweet. Purple sprouts are less strong and what nootachtiger. This year for the first time, our new sprouts Sweet Purple Sprouts in the shops. They are milder and sweeter.”
The winter vegetable not only contains many vitamins, minerals and fiber, but also a lot of antioxidants. From Wells: “brussels Sprouts have a high value in vitamins and minerals, only broccoli is even higher. Sprouts, both the green and the purple, are rich in especially vitamin C and folic acid.”
- Steaming: 5 minutes
- Wok: 10 – 15 minutes
- Roasting: 25 minutes
Recipe for paarsespruitjessalade with pumpkin and goat’s cheese
Preheat the oven to 200 degrees Celcius. Scrape the brussels sprouts thin or do this with the food processor. Make the pumpkin clean and cut into cubes. Place the pompoenblokjes on a baking pan and drizzle them with olive oil, salt and pepper. Roast them for twenty minutes in the oven.
Place the brussels sprouts together with the sesame seeds on a separate baking tray and drizzle them with olive oil, salt and pepper. Slide this baking tin halfway through the cooking time of the pumpkin in the oven.
Mix meanwhile, the ingredients of the dressing. Remove the pumpkin and the purple brussels sprouts from the oven and mix them well. Divide the groentemengsel on the plates and sprinkle with the pumpkin seeds and the goat cheese over the salad. Serve with the dressing. Delicious with potatoes from the oven with garlic and rosemary.
- 500 gr pumpkin
- 200 gr purple brussels sprouts
- 1 tbsp sesame seeds
- 50 gr soft goat cheese (50+)
- 25 gr pumpkin seeds
- 1 tbsp olive oil
- 2 tbsp hazelnut oil
- 1 tbsp balsamic vinegar
- juice of half a lime
- 1 tsp honey
Source: Paarsespruit.nl, Veggipedia.nl
Purple brussels sprouts are available between October and February when growers, groentehandelaren and supermarkets and cost around 1.50 euros (500 grams). The price can vary by point of sale.