或者是……可爱的抱子甘蓝？
Cute Brussels Sprouts!
抱子甘蓝（法语为Chou de Bruxelles，荷兰语为Spruitjes，英语Brussels Sprouts直译为布鲁塞尔“芽”）是一种非常特别的蔬菜，它与比利时紧密联系，独具代表性又营养丰富，在全世界范围内被人又爱又恨。苦涩的味道、独特的形状以及与比利时的历史渊源使抱子甘蓝成为烹饪界的热门话题。近年来在中国，特别是在健身圈，抱子甘蓝越来越受欢迎。
Brussels sprouts, Chou de Bruxelles in French, Spruitjes in Dutch, are one of the most iconic vegetables, and people heavily associate them with Belgium. It is a unique and nutritious kind of food that has sparked both admiration and disdain worldwide. Their bitter taste, distinctive shape, and historical association with Belgium have made them a subject of culinary debate. In China, Brussels sprouts have actually gained popularity in recent years. They are particularly adored by people with fitness requirements.
抱子甘蓝是一种小的绿叶蔬菜，类似于微型卷心菜。这些细小的十字花科蔬菜口感独特，略带苦味，有坚果味和泥土味，质地又细嫩又坚实。它们的直径通常为2.5厘米左右，沿着粗壮的茎秆成簇生长。抱子甘蓝是营养宝库，它们热量低，但富含人体必需的维生素和矿物质，是维生素C、维生素K、叶酸和膳食纤维的绝佳来源。
Brussels sprouts are small, leafy green vegetables that resemble miniature cabbages. These tiny cruciferous vegetables offer a unique taste that can be described as slightly bitter, nutty, and earthy, with a tender yet firm texture. They typically measure about 2.5 centimetres in diameter and grow in clusters along the length of a thick stalk. From a nutritional standpoint, Brussels sprouts are a powerhouse. They are low in calories, but rich in essential vitamins and minerals. These vegetables are an excellent vitamin C, vitamin K, folate, and dietary fibre source.
尽管抱子甘蓝的名字叫“布鲁塞尔”甘蓝，但它并非起源于比利时的布鲁塞尔。抱子甘蓝最早可能是在古罗马栽培的，但16世纪时在比利时得到了推广，这与该地的蔬菜种植条件和其大受欢迎有关。比利时提供了温和的气候和排水良好的土壤，有利于抱子甘蓝生长。这种蔬菜成为比利时菜的常客，并最终传播到其他欧洲国家。如今，抱子甘蓝已成为餐桌上的一道常见菜，尤其是在西欧的冬季。
2016年，布鲁塞尔发起了一项名为"Sprout to be Brussels"的推广活动，以增强布鲁塞尔居民和游客的自豪感。标语幽默地玩了这备受争议的的蔬菜双关——"做布鲁塞尔人，自豪"（Proud to be Brussels）。这项推广在布鲁塞尔很受欢迎，甚至可以在路标上看到有趣的贴纸，他们都长着抱子甘蓝的“头”！
Despite their name, Brussels sprouts did not originate in Brussels, Belgium. Brussels sprouts were likely first cultivated in ancient Rome, but they gained prominence in Belgium during the 16th century. It is believed to have been derived from the city's association with vegetable cultivation and popularity. Belgium offers favourable growing conditions: moderate climate and well-drained soil. The vegetable became a staple in Belgian cuisine and eventually spread to other European countries. Today, Brussels sprouts are a common sight on dinner tables, especially during the winter months in Western Europe.
In 2016, the city of Brussels launched a campaign titled "Sprout to be Brussels" to increase the pride of the inhabitants of Brussels and their visitors. The slogan plays with the words "Proud to be Brussels". It refers to the controversial reputation of this vegetable with a good sense of humour. The campaign was quite popular in the city. For example, you could see funny stickers on street sign figures. They all had sprout heads!
很多人不喜欢抱子甘蓝的主要原因通常是因为它会苦。这种苦味是由葡萄苷酸引起的，在抱子甘蓝中比其他蔬菜更明显。不过，不同烹饪方法和风味搭配将带来惊喜。在大型或国际超市以及网上购物平台上都找到球芽甘蓝。以下是一些你可以在家尝试的食谱。
烤抱子甘蓝：将抱子甘蓝（你可以先把它们切成两半或四半）与橄榄油、盐和胡椒粉混合，放进200°C的烤箱中烤20-25分钟，直至颜色金黄，表皮脆嫩。
煎抱子甘蓝：在平底锅中加入橄榄油，中火加热。加入切片的抱子甘蓝，翻炒5-7分钟，直至变软，最后用盐、胡椒和柠檬汁调味。
抱子甘蓝沙拉：将生的抱子甘蓝切丝，加入醋、柠檬汁、芥末酱和蜂蜜，拌匀。还可以加入烤坚果、蔓越莓干和磨碎的帕尔马干酪增添风味。
我们使馆的同事昨天晚上就做了这款沙拉，健康又美味~
The primary reason many people strongly dislike Brussels sprouts is often attributed to their bitter taste. The bitterness is caused by glucosinolates, which are more pronounced in them than other vegetables. However, cooking methods and flavour pairings can help. You can find Brussels sprouts in larger or international supermarkets and on online shopping platforms. Here are some recipes you can try at home.
Roasted Brussels Sprouts: Toss Brussels sprouts with olive oil (you can cut them in half or quatar), salt, and pepper. Roast them in the oven at 200°C for 20-25 minutes until golden brown and crispy.
Sautéed Brussels Sprouts: Heat olive oil in a pan over medium heat. Add sliced Brussels sprouts and cook for 5-7 minutes until tender. Season with salt, pepper, and a squeeze of lemon juice.
Brussels Sprouts Salad: Shred raw Brussels sprouts and toss them with vinegar, lemon juice, Dijon mustard, and honey. Add toasted nuts, dried cranberries, and grated Parmesan cheese for extra flavour.
Our colleague made it last night, it was delicious and healthy!