Brussels sprouts are among the most popularVegetables in winter. But actually not for everyone. Because many people, especially children, associate this vegetable with a bitter taste and a not so nice aroma. Incorrect preparation is often to blame for this. Not a fan of Brussels sprouts either? Give the miniature cabbage a second chance because we'll show you how to properly prepare the winter vegetable so that it tastes good. For those who already like the green balls, we offer delicious Brussels sprouts recipes that are a real treat for the cold days.
Brussels sprouts: preparation and tips
Brussels sprouts are in season right now. But how should you prepare the cabbage sprouts so that they don't become bitter? First and foremost, it is important to buy the freshest possible Brussels sprouts. In November and December, when vegetables are in peak season, the starch in Brussels sprouts is converted into sugar by the frost, which also affects the taste of the florets. They no longer taste bitter, but rather mild and pleasantly sweet.
But how can you recognize fresh Brussels sprouts? Look closely at the balls. If the leaves are green, have no dark spots and fit tightly into a ball, then the vegetable is fresh. The heads should also not give in under pressure. So when buying, you should pay attention to these three Fs: color, shape and strength.
You can of course also use frozen Brussels sprouts for cooking, but especially in winter, when the popular vegetable is in season, we recommend that you use the fresh product. Soalso be good for your health.
Clean Brussels sprouts in 3 easy steps
To ensure that the vegetables taste good after preparation, they should be cleaned first. Here's how to do it in 3 easy steps:
1. Cut back the stalk a little to remove dried out areas.
2. Remove outer leaves if they are dry or have dark spots.
3. Wash the Brussels sprouts. It is best to place it in a sieve under cold running water.
Extra tip: If you want to cook the Brussels sprouts whole, cut the balls in a cross shape at the end of the stalk so that they cook evenly.
How to properly prepare Brussels sprouts?
TheBrussels sprouts offer many variationsin its preparation. Whether blanched, fried or raw - you can eat these little balls all winter long without getting bored.
How long to cook the Brussels sprouts?
The cooking time depends on the preparation method. If you want to cook the Brussels sprouts, 15 minutes in salted water over medium heat and covered is enough. You can test the cooking with a knife. To soften the slightly bitter cabbage taste, simply add a pinch of sugar to the cooking water.
The green balls can also be steamed, which gives them a more intense taste. To do this, first sauté the Brussels sprouts briefly in a little butter, then add some vegetable broth or water and let it simmer for about 15 minutes.
Anyone can prepare Brussels sprouts in the oven. First, cut the heads in half and season them with salt, pepper and other spices as desired. Then simply spread it on a baking tray (lined with baking paper) and drizzle with olive oil. Bake in a preheated oven at 200 ° C, turn after 15 minutes and bake for another 15 minutes. It couldn't be easier.
The Brussels sprouts need a little less time in the pan. To prevent it from remaining raw in the middle, you should first cut the sprouts in half. Then simply place in a greased pan and fry for a few minutes until golden brown. To make the Brussels sprouts really tender, deglaze them with water or white wine and let them simmer for a few more minutes.
Can you eat Brussels sprouts raw? In principle yes, but you have to be prepared for the raw vegetables to be heavy on the stomach and cause flatulence.Raw food supporterMost people enjoy raw Brussels sprouts in the form of a salad. If you also want to try a Brussels sprout salad, you should first grate the sprouts or cut them into very thin slices.
What goes well with Brussels sprouts?
This winter vegetable is rich in vitamins and can be combined in many different ways in the kitchen. Brussels sprouts are often usedas a side dishserved with or without sauce with meat or fish. But if you prepare it correctly, the vegetables can even take over the main role on your plate. No matter whether you prefer it hearty, light or vegetarian – almost everything goes well with Brussels sprouts.
Delicious Brussels sprout recipes for every taste
Everyone knows thatBrussels sprouts are healthy. But we'll show you how you can prepare the little green heads deliciously. Whether vegetarian, vegan or with meat – the Brussels sprout recipes are diverse. In addition to the classic ideas for soup, stew or Brussels sprouts with sauce, the small cabbage sprouts can also be used to prepare dishes with the finest taste. Below we have put together some recipes that your children will also lick their fingers with.
Brussels sprouts recipes with meat: Creamy Brussels sprouts with bacon in the pan
Ingredients:
6 slices of bacon
1 THE BUTTER
4 cups Brussels sprouts, stems removed and halved
1 small onion chopped (optional)
3-4 cloves of garlic, minced
1 tsp Italian spice mix (optional)
Salt and pepper to taste
250g Stage
40 g grated Parmesan
40 g grated mozzarella
Preparation:
Preheat oven to 200°C. Cut bacon into small pieces. Heat an ovenproof pan to medium heat. Add the bacon and fry until crispy, 3-4 minutes. Remove the cooked bacon from the pan and add 1 tablespoon butter, Brussels sprouts, and onion to the same pan. Season with salt, pepper and 1 tablespoon Italian seasoning. Sauté for 4-5 minutes, stirring occasionally. Add the garlic and fry for another 2 minutes. Add the cream until it boils down. Then drizzle with cheese and bacon. Place in the oven and bake for 15 minutes or until the Brussels sprouts are cooked through.
Vegan Brussels sprout recipes: Pasta with Brussels sprouts
Ingredients:
3 tablespoons extra virgin olive oil, divided
2 cloves of garlic, finely chopped
250 g Brussels sprouts
Salt and black pepper to taste
200 g Spaghetti
a good pinch of chili flakes, more to taste (optional)
2 tbsp fine breadcrumbs
Juice of 1/2 lemon plus zest of whole lemon
1/4 tsp smoked paprika
chopped parsley for garnish
2 tablespoons chopped toasted walnuts for garnish
Preparation:
Add 2 tablespoons of olive oil and the chopped garlic cloves to a small bowl and set aside. Preheat the oven to 200°C and lightly grease a large baking tray with olive oil (do not use baking paper). Clean the Brussels sprouts and cut each head into 4 equally thick slices towards the stem.
Brush the Brussels sprout slices with 1 tablespoon of olive oil and arrange them on the baking sheet so that they do not overlap. Season with salt and pepper and roast for about 15-20 minutes, stirring well after the first 10 minutes. Cook the spaghetti according to the package instructions until al dente, set aside 1 tablespoon of the cooking water and drain the pasta.
Heat a pan over low heat, then add the garlic-infused oil and a pinch of chilli flakes (if using). Gently sauté the garlic for about 2 minutes, stirring constantly, but do not allow it to brown. Add the breadcrumbs and a pinch of salt and fry in the garlic oil for another minute or so. Stir the pasta water and lemon juice into the pan and add the drained pasta. Season with lemon zest, smoked paprika, salt and pepper and stir in the roasted Brussels sprouts. Divide the pasta with Brussels sprouts between two plates and sprinkle with chopped parsley and toasted walnuts.
Prepare a vegetarian Brussels sprout casserole: Potato-Brussels sprouts gratin
Ingredients:
3 large waxy potatoes
250 g Brussels sprouts, grated
2 cloves of garlic, finely chopped
200 g Gruyère cheese, grated
125g Stage
4 tablespoons butter, melted
Salt and pepper to taste
Preparation:
Preheat the oven to 180°C. Clean the potatoes, pat dry and cut into thin slices. In a small bowl, combine the melted butter and cream and set aside.
First make a layer of potatoes, placing the potato slices in a baking dish so that they slightly overlap each other. Then sprinkle the grated Brussels sprouts on top to form a thin layer. Pour some of the butter and cream mixture over it, sprinkle finely chopped garlic and grated cheese evenly over it. Repeat these steps until all ingredients are used. The quantities given should make two layers (but this may vary depending on the size of the baking dish). Bake the potato and Brussels sprouts gratin until golden brown, 30 minutes or until the vegetables are tender. Remove from the oven and let rest for 5 minutes. Serve immediately and enjoy.
* You can also make the Brussels sprout casserole vegan if you replace the butter, cream and cheese with margarine, soy cream and nutritional yeast.
A great winter recipe: Brussels sprouts with chestnuts
Ingredients:
500 g Brussels sprouts, cleaned and halved lengthwise
6 slices of bacon, streaky
2 THE BUTTER
20 chestnuts, vacuum packed and cut into thin slices
Salt and freshly ground pepper
100 ml vegetable broth
Preparation:
Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until tender, about 7 minutes. Drain and drain well. In a large, deep skillet, cook the bacon over medium-high heat until crispy, about 5 minutes. Add the butter. When the foam subsides, add the Brussels sprouts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the broth, cook until heated through and serve.
Brussels sprout recipes for connoisseurs: Caramelized cabbage sprouts with honey and balsamic vinegar
Ingredients:
500 g Brussels sprouts, cleaned and halved
2 tbsp extra virgin olive oil
100 ml Balsamic Essig
2 EL Honig
1 EL Dijon-Senf
2 cloves of garlic, minced
Kosher salt
Freshly ground black pepper
Preparation:
In a large skillet over medium-high heat, heat olive oil. Add the Brussels sprouts, cut side down, and sauté for 3-4 minutes, until the cut side turns golden brown. Add 50 milliliters of water and cover. Sauté the Brussels sprouts for 3 minutes until softened. Add 1 tablespoon more water if necessary.
Remove the sprouts from the pan and place them on a plate. Add balsamic vinegar, honey, mustard and garlic to the pan and whisk together. Bring to a boil and cook for 6-8 minutes until a thick sauce forms. Add the cabbage sprouts back to the pan and cook for another 2-3 minutes. Season with salt and pepper and serve immediately.
