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Brussels sprouts: healthy recipes. Video
Brussels sprouts are an incredibly healthy and valuable vegetable, although still exotic for Russian gourmets. It can be used to prepare a whole menu – from simple soups and salads to more complex dishes. Surprise your loved ones with fragrant Brussels sprouts pancakes or bake green heads in the oven with a delicate creamy gravy.
Delicious brussels sprouts pancakes
Ingredients (for 4 servings): – 500 g of fresh Brussels sprouts, – 100 g of hard cheese (“Russian”, “Gouda”, “Lambert”, “Tilsiter”);
– 3 chicken eggs; – 3 tbsp. l. sour cream with a fat content of 15%; – 4 tbsp. l. flour; – 15 g of fresh parsley; – 50 g of peeled pine nuts; – a pinch of ground black pepper; – vegetable oil.
Rinse the Brussels sprouts, remove the darkened leaves if necessary and chop. In a skillet, boil a glass of water with a pinch of salt and add a vegetable straw. Blanch it for 2 minutes until soft. Throw the green noodles in a colander, shake several times and let the liquid drain. Coarsely grate the cheese, beat the eggs with a fork, finely chop the parsley with a knife. Grind the pine nut kernels in a mortar or coffee grinder.
After cooling completely, transfer the vegetable base for pancakes into a deep bowl and mix with cheese, eggs, nuts and herbs. Add sour cream, flour and black pepper. Season with salt if desired, but remember that there is salty cheese in the pancake mass. Mix everything thoroughly and bake over medium heat in vegetable oil until golden brown.
Brussels sprouts baked with cream
Ingredients (for 2 servings): – 400 g of Brussels sprouts (can be frozen); – 150 ml of cream with a fat content of 10-20%; – 50 g of butter; – 1 tbsp. l. bread crumbs; – a pinch of ground black pepper and nutmeg; – salt; – vegetable oil.
So that the dish does not taste bitter, first cut off the edge of the stump of each head and make a cruciform incision in this place
Wash the Brussels sprouts and dry well. Put the green “balls” in a saucepan, cover with water until completely covered and add 0,5 tsp. salt. Place the crockery on the stove, bring to a boil, and then simmer the vegetable for about 10 minutes under the lid. At this time, prepare the sauce: pour the cream into a small saucepan, add a pinch of salt, pepper and nutmeg and bring to a boil. As soon as bubbles appear on the surface, remove the sauce from the heat and toss in the stick of butter. When it melts, stir the white mass.
Turn on the oven, setting the temperature to 180 degrees. Transfer the boiled heads of cabbage to a colander to remove excess liquid, and then into a mold greased with vegetable oil. Cover them with breadcrumbs, pour in the creamy gravy and bake. Cook the dish for 15 minutes.