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Brussels sprouts — product description on

By the amount of vitamin C, Brussels sprouts are three times as much as white cabbage and comparable to black currants.

Brussels sprouts appeared in 1655 in the commune Saint-Gilles in Flanders (later this town became part of the Belgian capital — Brussels). The population of the commune grew so rapidly that local vegetable growers were engaged in raising high-yielding vegetables on swampy soils.

As a result, the Brussels team was even called “cabbage-eaters”.

The cabbage created by Brussels is similar to Savoy in miniature.

Small coaches are boiled and served with butter, fried, they make delicious soups; except that in raw form they are almost inedible.

Brussels sprouts have a very strong flavor, so it is not recommended to combine them in one dish with more delicate products.

By the amount of vitamin C, Brussels sprouts are three times as much as white cabbage and comparable to black currants.

There are many varieties and hybrids of Brussels sprouts (Czech Cassio and Curl, German Rosella, Dutch Boxer and Dolmic, Russian Hercules and others).

From a culinary point of view, different varieties of Brussels sprouts are interchangeable.

In stores, Brussels sprouts are sold, as a rule, fresh or frozen.

Frozen Brussels sprouts often taste bitter, and fresh crisp smell.

However, with the right approach, you can cook very tasty dishes from Brussels sprouts, because it is not in vain for the last two hundred years that it is considered a traditional dish on the market. Christmas table in the UK.

Before cooking, cut off the base of the stalk (it is bitter), remove the outer leaves and wash the cabbage in water and vinegar.

You can fight the bitterness of Brussels sprouts in a different way, by acting with it as with eggplants: pour salt on it, let the bitter juice stand out, and then carefully drain the curds from it.

Brussels sprouts are often cooked in two stages: first boiled in salted water or steamed for 5-7 minutes (3 minutes for frozen), until it becomes soft to puncture with a fork, and then fried or baked.

If you put boiled cabbage into ice-cold water, it will acquire a bright green color.

If you cook Brussels sprouts for too long, it becomes very soft and gets a sharp, unpleasant smell.

Undercooked cabbage is no better, so it’s advisable to follow the recipe exactly.

There are many ways to cook Brussels sprouts, and here is one of the most delicious.

Fry the cobblestones of Brussels sprouts with a handful of finely chopped bacon, then add 1-2 tablespoons of wheat flour and stir for a couple of minutes so that the flour is sufficiently fried.

Then pour in a glass or a little more milk and keep stirring until the milk is mixed with flour. When the milk thickens, add a few small pieces of butter to the pan and remove from the heat.

Stir to melt the butter and mix with cabbage and sauce.

Season with salt and black pepper. Everything can be served.

Believe me, this is very tasty.

Brussels sprouts cleaned in late Octoberearly November.

Accordingly, it may appear on the market in October and be sold until spring (at least in February it is quite possible to buy fresh Brussels sprouts).

Frozen Brussels sprouts are sold in stores all year round.

When buying fresh Brussels sprouts, choose thick coaches — those that seem heavy to you for their size, without yellowing and stains.

Brussels sprouts can be frozen. Beforehand, it should be blanched for about a minute, then put in a bag — and in the freezer.

So it can be stored for a month.

Fresh Brussel sprouts can be stored in the fridge for two or three days.

So that it does not rot, you should not wash it before storing it.

The first month of winter and the last month of the year, December is the season of Abkhazian lemons and Moroccan ones.

Small coaches that develop in the axils of the leaves, located around the main stem of it.

Brussels sprouts are good and frozen, but fresh seasonal it is especially tender. Meat eaters love her.

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