Brussels sprouts. Cooking recipes

Brussels sprouts will surprise you with their taste, will benefit health and help prepare a variety of dishes.

On the whole globe you will not find in its primeval, wild form of Brussels sprouts, because this fount of vitamins and trace elements is artificially created by breeders. It is a small kachanchiki, outwardly very similar to the usual white cabbage.

100 g of this product contains protein (4 g); Carbohydrates (9 g); Cellulose (1g); Ash (1.2 g); And water (86 g). In such a small cabbage the most valuable vitamins of group B, vitamin C are concentrated. A lot of micro and macro elements are represented: potassium, phosphorus, magnesium, calcium, sodium, iodine, manganese, zinc, copper and many others. The most valuable amino acid also contains Brussels sprouts. Recipes, which will be discussed later, will help to create from this product a full lunch or dinner. In addition, this vegetable can be safely used without worrying about the figure.

For those who want to lose weight or just keep track of their caloric intake, note that an average of 43 kcal / 100 g contains Brussels sprouts. Recipes for its preparation are simple, but the dishes are useful and tasty. This small vegetable is not only dietary, but also very useful in the diseases of the cardiovascular system.

Recipes from Brussels sprouts, which we will talk about, are simple enough, and each host can prepare a tasty dish for them. If a person suffers from ischemic heart disease, anemia, atherosclerosis, diabetes, asthma, tuberculosis, then he simply needs to include this product in his diet. Of course, it will not prevent it from being included in the diet and for the prevention of these conditions. So take note!

Brussels sprouts. Cooking recipes

Cabbage with pine nuts

This elegant dish can replace you with a whole dinner.

Ingredients (8 servings):

• 220 g of raw bacon (sliced);
• 65 g of butter;
• 2/3 tbsp. Pine nuts ;
• 1 kg of Brussels sprouts (remove the core and cut);
• Onion green (finely chopped);
• Pepper ground and salt.

Preparation

1) Fry the bacon until golden brown. Most of the fat from the frying pan is drained. Bacon finely chopped.

2) Melt the butter, then fry the pine nuts. We add Brussels sprouts, onion stems and seasoning to your taste. Simmer on moderate heat, until kachanchiki will not be soft - about 15 minutes. Before serving, decorate with bits of bacon.

Meatballs with Brussels sprouts

Ingredients:

• 1/2 kg of any stuffing;
• 450 g of Brussels sprouts;
• 150 g carrots;
• 140 g of onion;
• Vegetable oil, pepper to taste, salt.

Preparation

Finely chop the onions, carrots on a medium grater. Minced salt should be added, add pepper and mix. Make small meatballs. Fry the onion, then add the carrots and continue to fry. Immediately after adding carrots, lay the meatballs and fry for 20 minutes. "How much to cook Brussels sprouts?" - this question sets a large number of culinary specialists. The vegetable should be boiled in salted water for about 10 minutes. Add the cabbage to the meatballs and fry for 5 minutes.

Brussels sprouts with chicken fever

Ingredients:

• 0.5 kg of chicken stomach;
• 0,5 kg of Brussels sprouts;
• vegetable oil;
• Herbs and spices to taste;
• Olives for decoration.

Preparation

Ventilates beforehand wash, clean and put in a clean container (pan or frying pan), pour in a little water, add butter and stew. When the liquid is almost boiled, add the vegetable oil and put out a little more. Put the Brussels sprouts and all together fry. To taste add spices and bring to readiness.

For a few minutes before the end of cooking, add dill (chopped). Before serving, decorate with parsley and add olives.

Brussels brasselle sprouts are very useful and easy product. Recipes, which were told, will not cause difficulties in cooking. Bon Appetit!