SuchBrussels sprouts go great with meat, almost any kind. And also, if you do not use cheese, the dish will be completely lean and vegetarian. But if you cook it as a main dish, then the amount of ingredients needs to be at least doubled. The quantity given in the recipe is enough as a side dish for the main dish for 2-3 people, depending on appetite. But as a main course, then probably for one.
Cooking Brussels sprouts begins in a frying pan to quickly evaporate excess liquid from the ingredients so that the cabbage can then be baked rather than stewed, which gives it sweet notes and less of its inherent bitterness. In general, baked Brussels sprouts have a richer flavor than boiled ones. Therefore, I recommend baking it. The range of additions to this extremely healthy, but not the most interesting in taste vegetable is simply limitless! In this design and combination, even my daughter, who, at six years old, became much more demanding about food than before, enjoyed Brussels sprouts.
If desired, to further diversify the taste of the dish, at the very end of cooking, along with the cheese, you can add sunflower or pumpkin seeds, or almond flakes, toasted in a dry frying pan.
2-3 servings as a side dish
Ingredients
- 350 grams Brussels sprouts
- 150 grams champignons, washed and cut into 4 pieces each
- 3 prongs garlic, finely chopped
- 30 ml olive oil
- Salt to taste
- 1/2 tbsp.
- honey 1 tbsp.
- balsamic vinegar 15 grams
Cooking time: 30 minutes
1) Preheat the oven to 180°C.
2) Remove leaves from cabbage that are lagging or yellowed. Trim dried stalks. Wash and cut the larger heads in half and leave the smaller ones as is. 3) Heat a frying pan or heatproof dish in which you can fry over high heat, and then put it in the oven (without wooden or plastic handles). Add olive oil
and Brussels sprouts. Add salt and fry, stirring, until the cabbage begins to brown.
4) Add mushrooms and mix well, fry until the juice released by the mushrooms evaporates.
6) Bake for 8-10 minutes, until the cabbage is soft. Everything should be nicely browned.
7) Remove the Brussels sprouts with mushrooms from the oven, season with freshly ground black pepper and grated cheese. Serve immediately!
Bon appetit!
Brussels sprouts are perhaps the most beautiful and unusual vegetable crop. Cabbage branches are strewn with small heads of cabbage that look a little like green grapes or black pepper in the ripening stage. Cabbage has recently become available for sale; previously, such a vegetable could only be bought in a large supermarket, and even then, it was not always available in assortment. IN Lately Vegetable crops have ceased to be in short supply, but not everyone still knows and knows how to cook these “green babies.”
Ingredients:
- 10-15 heads of cabbage of the same size;
- 5-7 pcs. medium-sized champignons;
- 1-2 rings of chili pepper;
- 1 tsp. chopped ginger root;
- vegetable oil;
- salt, ground black pepper.
Do you want to learn how to cook delicious vegetables from gardeners from Brussels? - exactly this tasty dish, which is easy to prepare at home without special culinary skills.
How to cook delicious Brussels sprouts
Pour 2-3 tbsp into the pan. l. vegetable oil. Add chili and ginger. Ginger does not need to be peeled. This only affects appearance, but not to the taste.
Cut off the stalk of the cabbage. We wash the mushrooms and dry them with a towel to remove droplets of water.
After 3 min. lay out the heads of cabbage and champignons, cut into 2-4 pieces. If you have large cabbage, cut it into halves.
Fry until golden brown. There should be enough mushroom juice to stew the cabbage. But you can also cover the pan with a lid so that all the moisture does not evaporate.
Leave the mushrooms and cabbage golden brown, juicy, but without excess liquid.
In 1 min. Salt the dish until done. Brussels sprouts ready with mushrooms! The recipe is simple, quick, but also delicious!
Bon appetit!
Remove the tough outer leaves from the Brussels sprouts and cut off the stem a little.
Thoroughly clean the champignons from dirt with a soft brush. It is better not to wash champignons (only if absolutely necessary), because these mushrooms absorb too much moisture.
Also peel and rinse the carrots.
Then we cut all the vegetables: heads of Brussels sprouts and champignons in half - they were about the same size, carrots - into small pieces similar to mushrooms and cabbage.
Boil the Brussels sprouts in lightly salted water, adding lemon juice(it is believed that this removes excess bitterness).
Boil the cabbage for about 10 minutes, then drain into a sieve. To preserve the bright green color, douse the boiled cabbage with very cold water.
Peel the onion and garlic and then finely chop.
In a frying pan with heated vegetable oil, first lightly fry the chopped onion until softened. Then add chopped champignons and carrots to it. Add salt and pepper to taste.
Fry everything together, stirring occasionally, until excess moisture evaporates. At the very end of frying, you can add chopped garlic and stir.
Add flour, fry it together with vegetables, mixing well.
Then pour in vegetable broth(or just water), cook until the sauce thickens. Whiten everything with cream (but you can do without it).
At the very end, add the boiled Brussels sprouts, cook for about 5 more minutes so that they have time to soak in the sauce.
