Brussels sproutsnext to broccoli, she went from culinary to the world of memes as a vegetable hated by children. Meanwhile, the secret is in its proper preparation. It is worth knowing them, because tiny cabbage is a treasury of vitamins. It is worth using the fact that the Brussels sprouts season is underway.
In the 70s and 80s, Brussels often hosted the menus of school canteens and employee tables. This was due to the fact that this vegetable can be kept through the winter, and the frozen one does not lose many of its valuable ingredients. However, mass nutrition during the Polish People’s Republic had its drawbacks. The Brussels sprouts cooked too long, served in a watery soup or as a shapeless, overcooked ball, became the bane of childhood of many Poles.
It is not surprising that to this day “small cabbage” has the opinion of one of the least liked vegetables. Brussels sprouts owe its bitter taste and unpleasant smell of sulfur compounds. However, these elements are easy to eliminate during preparation. Appropriate processing means that Brussels sprouts discovers a completely new face full of taste.
Few people know that Brussels sprouts are a real health bomb. In 100 g it provides only about 40 kcal, thanks to which it works in the diet of people who care about the line. It has a low glycemic index (approx. 15), which makes it safe for diabetics and insulin resistance people. It is also rich in fiber, which supports digestion and gives a feeling of satiety.
Brussels sprouts are also a treasury of vitamin C, one portion covers the daily demand for this ingredient. This is a powerful injection for our immunity, especially during the colds. In addition, it provides vitamin K, important for bone and cardiovascular health. Antioxidants such as Kemferol contained in it, protect cells from oxidative stress and support the heart. Studies show that regular eating brassica vegetables reduce the risk of cardiovascular disease and some cancers.
The key to preparing a tasty Brussels sprout is short thermal treatment and appropriate additives. The bitter taste can be easily eliminated by adding a teaspoon of salt and a teaspoon of sugar to a liter. Cook the vegetable uncovered, then an unpleasant smell will get out of it. It is worth knowing that frozen Brussels sprouts contain fewer sulfur compounds, which is why it has a sweeter taste. After throwing the vegetable into boiling water and boiling the water again, cook it for about 5-6 minutes. In the case of frozen food, this time must be extended to 7-8 minutes.
Instead of cooking Brussels sprouts, you can bake it in an oven with a little oil, garlic, thyme and a pinch of salt. Then it gains a crispy crust and a slightly nutty taste. If you mix the olive oil with honey, the vegetable will gain on sweets. Brussels sprouts also taste great fried in a pan with butter and almond flakes, or fried with bacon and onion. Then it becomes a expressive addition to potatoes or porridge. It can also be added to a salad, previously blanked and cooled, with dressing based on oil and mustard.
Sources: Terazpoczy.pl
