Use one pound of ice per pound of vegetables in one gallon of water. Cooling should take the same amount of time as blanching, depending on the size of the heads. Drain, pack into zip-closure bags or freezer containers, label and date. Freeze for up to one year at zero degrees or below. Braised Brussels Sprouts with Mustard Butter Braising is an excellent method for cooking Brussels sprouts.
Braising refers to cooking food with a small amount of liquid in a tightly covered pan.
Using a paring knife, cut an X through the core end of each head. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts. Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip.