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Video: Brussels Sprouts Dishes
Read the previous part. ← Brussels sprouts: growing seedlings, care, fertilization and feeding
Brussels sprouts recipes
Brussels sprouts are perfectly preserved frozen. Dried, it is used to prepare high quality vegetable mixtures. Cabbage heads of Brussels sprouts are used boiled, they are fried in breadcrumbs, in batter, baked, stewed with various additives, various side dishes are prepared, as well as canned and frozen.
Nutritionists equate Brussels sprouts soup with chicken broth. You cannot cook it for a long time, because a pungent sulfurous odor appears and the taste deteriorates.
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Brussels sprouts salad. Peel Brussels sprouts, rinse, boil in a small amount of boiling salted water with added sugar, cool, put in a salad bowl, pour with mayonnaise and sprinkle with finely chopped parsley.
Brussels sprouts -100 g, parsley - 5 g, mayonnaise - 5 g, salt, sugar.
Brussels sprouts salad. Peel the cabbage, rinse, dry on a sieve, grate on a coarse grater. Peel the onion, rinse, cut into large cubes. Remove seeds from the plums, cut them into strips. Peel, rinse and cut the apple into cubes. Combine everything, add mayonnaise, seasonings, mix.
Brussels sprouts - 50 g, onions - 15 g, fresh plums - 20 g, apples - 20 g, soybean oil mayonnaise - 5 g, mustard, salt, sugar, pepper, citric acid. Dried plums, pre-soaked before chopping, can be used instead of fresh plums.
Brussels sprouts soup. Peeled and washed whole heads of cabbage are put into the ready-made hot meat broth and boiled in an open saucepan for 10 minutes. You can add carrots, celery or parsley to the soup. Serve with sour cream.
Brussels sprouts soup. Peel carrots and onions, chop and sauté for 2-3 minutes. Peel the potatoes, cut into strips, pour boiling water over and cook for 7-8 minutes. Add browned vegetables along with Brussels sprouts, cook for another 5 minutes, season with salt and let it brew for 20-25 minutes. Serve with sour cream and fresh herbs.
Brussels sprouts - 500 g, potatoes - 300 g, carrots - 100 g, onions - 100 g, sour cream - 100 g, parsley and dill.
Brussels sprouts boiled with butter. Whole heads of cabbage are boiled in salted boiling water in an open saucepan for 10 minutes, the water is drained, the heads of cabbage are dried, sprinkled with breadcrumbs and poured with hot butter.
Brussels sprouts with celery in milk sauce. Boil the heads of cabbage. The sauce is prepared in a separate bowl: finely chopped celery stalks are placed in the melted butter and fried for 2-3 minutes. Then add flour, fry again, gradually pouring in hot milk and 1/2 cup of cabbage broth. The resulting sauce is boiled for a few minutes and Brussels sprouts are put in it, adding salt to taste.
For 500 g of Brussels sprouts: celery - 25 g, flour - 1 tablespoon, milk - 1/2 cup, butter - 2 tablespoons.
Braised Brussels sprouts. Separate the heads of cabbage from the stumps, rinse, put in a saucepan, add a little water, chopped onion, ghee, salt, cover and simmer until tender over low heat. When serving, sprinkle with finely chopped parsley.
Brussels sprouts - 750 g, onions - medium-sized onion, ghee - 50 g, salt, parsley. You can season cabbage with stew instead of ghee.
Omelet with Brussels sprouts. Boil cabbage heads in salted water until half cooked, lightly fry in vegetable oil in a frying pan, pour over beaten egg and bake in the oven. Serve warm. Sprinkle with herbs before serving.
Brussels sprouts - 400 g, vegetable oil - 2 tablespoons, egg - 4 pcs., Green onions or parsley, celery - 15 g.