- BrusselsAs needed
The other day at the market, I felt the call of Brussels sprouts . This cannot be explained, it is like that. I wonder if this is not a sign of early degeneration?
Still, once I got home, I wondered what I was going to be able to do with it, having no idea how to prepare it, and how to cook it. I have compiled a little everything I have read to share with you my brand new knowledge.
- Why are you blanching Brussels sprouts?
- Not to die intoxicated!
- No, it’s rather the opposite, we lend them many properties, anti cancer in particular.
- Well then, why are you saying that?
- It is that if I do not bleach them, as they are rich in sulfur, it causes flatulence. And that intoxicates the entourage…. Finally I do not have flatulence, I am a Princess. But the others….
This also gave rise to a super glamorous conversation: In short.
Let’s get into the heart of the subject.
How to choose Brussels sprouts
Already in season! Brussels sprouts are a winter vegetable that is grown from October to February. You must choose them firm and compact, of a beautiful brilliant green, without yellowed leaves and of the same size. They will cook evenly.
How to store Brussels sprouts
They keep for 3 or 4 days in the refrigerator in a perforated plastic bag, in the vegetable drawer, without washing them. They freeze whole, after having blanched them for 3 to 5 minutes depending on their size. You can then keep them for 1 year.
How to prepare Brussels sprouts
Unlike other cabbage, it can only be eaten cooked. By cons you can eat them hot or cold, in salads. It is necessary to cut the foot slightly and to remove the damaged or withered leaves. Then wash them with plenty of water (vinegar if you prefer). If you are in a hurry, so that they cook faster, you can make a small cross-shaped incision at the base of the cabbage.
To avoid unwanted effects, you must, as I told you above, blanch them for 5 minutes in boiling salted water. Drain them. Then cook them for 20 minutes in boiling salted water (new water), or 5 minutes in a pressure cooker. To check that they are well cooked, plant a knife in a cabbage: it should come in easily.
Then, you can prepare them in many ways: sprinkled with butter, béchamel and sometimes au gratin. You can also like in this recipe (click), lightly brown them in a little olive oil with almonds.
How long to keep cooked Brussels sprouts?
Once cooked, it should be eaten as quickly as possible to benefit from all their taste qualities. But if you don’t have time to prepare them and you fear losing them, know that they freeze very easily! You can simply store them raw in a freezer bag after having previously prepared them. In this case, it is advisable to cook them directly without defrosting them. But you can also pre-cook them in boiling salted water for 3 to 4 minutes before stopping the cooking of the cabbage by immersing them immediately in ice water. Remember to drain them well before freezing.
Brussels sprouts are an excellent source of vitamin C, folic acid and potassium. It contains vitamin B, iron; thiamine, magnesium, vitamin A, phosphorus and niacin. Rich in sulfur, which makes them quite indigestible and can cause flatulence. To avoid this, you must cook it in two waters before consuming it. This removes the substances causing unpleasant effects, while retaining all their nutritional properties. It is also possible to prepare them with steam, to keep all their vitamins.