MYTH 1 Cuting a cros into the base of brusels sprouts helps them cok properly
THE THEORY GOES that the criss-cross in the base helps sprouts cook more quickly on the inside – not so idiotic in the days when they were much larger. But it’s likely to leave today’s smaller varieties overcooked, water-logged and mushy. Boiling them for too long also destroys water-soluble vitamin C. Sprouts are packed with other nutrients, too, including potassium, folate, eye-friendly antioxidants lutein and zeaxanthin, and glucosinolates, which form a cancer-busting compound called sulforaphane in the body. If you do end up with waterlogged sprouts, turn them into bubble and squeak by mashing them with other veg and frying in a little olive oil. You don’t always want to keep them whole, either. Try cutting them in half, boiling for 1–2 min, then frying in a little olive oil with some onion, pancetta and chestnuts and a grind of black pepper. Or shred uncooked sprouts and mix with shredded red cabbage, carrot and onion and light mayo to make a festive coleslaw.