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Do you like Brussels sprouts? If not, perhaps you have not yet met a recipe that would reveal its taste qualities in all its glory. Moreover, this vegetable successfully harmonizes with a variety of products. And you can make anything you want from it: salads, side dishes, soups, main dishes and even pastries. We have collected for you the most interesting recipes for cooking Brussels sprouts, which will enliven the winter menu with bright taste combinations.
Impromptu in chestnut tones
How to fry Brussels sprouts? First, you need to remove the upper hard leaves from the heads and cut off the stalks so that they do not taste bitter. Before sending the cabbage to the frying pan, you need to blanch it in boiling water for 4-5 minutes. And in order for it to retain its rich color, it is thrown back into a colander and doused with ice water.
For our recipe, we will need 500 g of Brussels sprouts. While it is blanched, cut 150 g of bacon into strips and fry in a greased frying pan until crisp. We pour 200 g of peeled chestnuts to it and continue to fry them so that they are browned. Last of all, we pour out the softened heads and fry until golden brown. Season the Brussels sprouts with bacon and chestnuts with salt and black pepper to taste, season with olive oil and balsamic vinegar.
Breakfast with a French accent
Brussels sprouts with bechamel sauce are incredibly delicious. Pour 350 g of cabbage into a saucepan with boiling water, stand for 5 minutes and throw it into a colander. Melt 30 g of butter in a frying pan with a thick bottom, dissolve 30 g of flour in it, stirring constantly with a wooden spatula. Gradually pour in 250 ml of warm milk and, continuing to stir, simmer it over low heat until it thickens. When bubbles appear on the surface, pour out 70 g of grated parmesan and completely melt. At the end, put a pinch of nutmeg.
We put the Brussels sprouts in a greased baking dish, pour hot bechamel sauce and put it in the oven at 200 °C for 12 minutes. A couple of minutes before the end, sprinkle the cabbage with grated Parmesan. What is not an exquisite breakfast for a good mood for the whole day?
Garnish with nutty notes
Brussels sprouts with nuts create an exquisite combination. Especially if you add new potatoes. But since it’s not the season, you can take tubers of small varieties.
Boil 300 g of potatoes in salted water, peel and sprinkle with vegetable oil. While the potatoes are cooking, we will put 300 g of Brussels sprouts to blanch. At the same time, we heat a deep frying pan with vegetable oil and fry a clove of garlic in it in thin plates for a minute. Then we pour out the chopped onion head here and pass it until it is transparent.
Now we spread Brussels sprouts with boiled potatoes for frying, sprinkle with lemon juice and fry for just a couple of minutes. We spread everything on a dish with salad leaves, sprinkle with fried pine nuts and parsley leaves. This dish will be an original side dish for meat or poultry.
Vegetable kaleidoscope in minestrone
What is the most delicious soup with brussels sprouts? Try the colorful vegetable minestrone. Cut the white onion and medium carrot into cubes, and 2 celery stalks-in transverse slices. We pass 1-2 cloves of garlic through the press. We pass all the chopped vegetables in a saucepan with oil until they are all softened. Pour 2 liters of hot water, bring to a boil and cook on low heat for 15-20 minutes.
During this time, we will just cut 2 potatoes and a small zucchini into a large cube. We put them in a saucepan together with 150 g of Brussels sprouts. It remains to bring the soup to readiness over medium heat, add salt and pepper, and add dry Provencal herbs to taste. Usually minestrone is served with grated parmesan, fresh basil and pesto sauce. Do not forget to dry a few slices of ciabatta in the oven.
Shrimp in the cabbage thickets
Quiche with brussels sprouts will be appreciated by lovers of unsweetened pastries. Coarsely chop 100 g of frozen butter and rub with 200 g of flour into a crumb. Add the egg, 1 tbsp. l. ice water, 0.5 tsp. coarse salt and knead the dough. We keep it in the refrigerator for an hour, then tamp it into a round shape, make smooth sides and send it to the oven at 200 °C for 15 minutes.
At this time, blanch 150 g of Brussels sprouts in boiling water. Separately, we cook 300 g of large shrimp and carefully remove the shells. Also, beat the filling of 200 ml of cream, 4 eggs, a pinch of salt and nutmeg with a mixer.
In a form with a browned dough, we spread the cabbage heads, put the shrimp between them and pour the creamy mass. We drown the cherry tomatoes in it entirely. Put the mold in the oven at 180 °C for 40 minutes. Let the quiche cool and only then serve.
The perfect winter salad
What other Brussels sprouts dishes are worth trying? A warm colorful salad of cabbage, couscous, mushrooms and carrots will perfectly complement the winter menu.
First of all, pour 150 g of washed couscous with 300 ml of boiling water, put a pinch of salt and steam under the lid for 15 minutes. At this time, we cut 150 g of champignons with wide plates, and a small carrot with thick circles. Brown them in a frying pan with oil. Also, we boil 200 g of Brussels sprouts in salted water until completely softened. Mix steamed couscous, cabbage, mushrooms and carrots in a salad bowl. Salt and pepper to taste, season with olive oil and lemon juice. Be sure to serve the salad warm, decorating each portion with fresh herbs.
We hope that now you will be happy to rediscover a wonderful vegetable-Brussels sprouts. As you can see, dishes with her participation may well be delicious, interesting and refined. Even more recipes with Brussels sprouts with photos and step-by-step descriptions can be found on the website “Healthy Food Near Me”. And share your signature recipes in the comments.