Today it is not so easily available in supermarkets like potatoes, cabbage or carrots. A few dozen years ago, everyone had her in their pantry. The cobblestone was mainly associated with simple country cuisine. The vegetable was cheap, easy to grow, but not very effective. Today he returns to him because of the trend for local, seasonal and nutritional products. Her sweet, but also a slightly spicy, characteristic taste makes it blend well with meat, legumes, potatoes and carrots. It can be cooked, baked, fried and even eaten raw.
Although she was considered food for the poor for a long time, she is coming back to favor today. And good, because it is a treasury of vitamins and minerals. For long decades, the pavement was treated as a vegetable for the poorest. In the Polish People’s Republic she was considered a cheap potato substitute.
It is a root vegetable from the brassica family (closely related to Velcro and cabbage). He usually has a spherical shape. It is characterized by a thick and hard skin, usually in purple, green or brown. Inside, there is a yellowish pulp.
The vegetable was eaten in the villages, during periods of deficiency, i.e. especially in winter, when it was difficult to find other fresh food products. It grew well – even on the weakest soils, it was easy to store and did not require complicated processing. It satisfied hunger and was an important source of calories. During the wars and crises, Brukiew was a salvation for many families. For this reason, she was associated with poverty rather than with culinary exquisite.
Blood can be considered super foody. It is a vegetable with a high nutritional value because it contains a lot of valuable ingredients. It hides dietary fiber, vitamins C and those from group B, as well as calcium, potassium and magnesium.
Already one portion of brunches can cover a significant part of the daily demand for vitamin C, which is particularly valuable in the autumn and winter season. People with anemia should also pay attention to the vegetable – Vitamin C supports the absorption of iron. In turn, B vitamins are necessary for proper functioning of the nervous system.
Potassium and magnesium are substances that They have a positive effect on the heart. They regulate blood pressure and heart rhythm. Magnesium is necessary to maintain electrolyte balance. Calcium, also supplied when eating vegetables, cares for healthy bones and muscles.
The parallel has anti -inflammatory, strengthens immunity and supports the work of the digestive system. The vegetable is also a source of glucosinolans, i.e. antioxidant properties and anti -cancer potential. They support the body in detoxification.
It is also low in calories (37.5 kcal in 100 grams), and at the same time – thanks to fiber – filling. It also has a low glycemic index, so does not cause rapid jumps in blood sugar levels. It is for this reason that they are recommended to people on a slimming diet and diabetes. People with weakened immunity, hypertension, digestive problems and those who want to diversify their diet with a valuable vegetable should not reach for them.
Bruchew surprises with its universality in the kitchen. It has a sweet taste with a slightly sharp finish (resembles a Velcro or radish). After cooking, it becomes sweeter and slightly nutty. You can eat it raw, cook, bake or fry.
Works great as A component of cream soups, vegetable purée, stews, trend, bigos, pies or casseroles. It is worth grooping (raw) and add to the salads Like a crunchy element or in slices, place on a sandwich. You can too Cut into posts and bake like fries – in the Fit version. It tastes great seasoned with rosemary, olive oil and garlic. It also goes well with thyme, savory, smoked pepper, curry or herb pepper.
The easiest way is to cook it and give it in a replacement of potatoes. It is often a delicious accessory to meat or stuffing element (for dumplings, pancakes). Brukwi is also more and more willing to be used for vegetable cuisine. It goes great as Base for chops vegetarian. It’s a vegetable that gives you a lot of possibilities.
Bruchew returns to the kitchen for a reason – it’s healthy, cheap and really delicious vegetable.
Source: now pocoty.pl, diettytycy.org.pl
