Canned or frozen: how to cook Brussels sprouts?
To limit the bitterness, which puts off many people, we pass canned Brussels sprouts under hot water.
This is the main trick to avoid that annoying bitterness contained in the box.
The vegetables are then ready to be cooked.
In a greased skillet, they can simmer for 15 minutes with onions and herbs.
A simple, yet appetizing dish.
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It is preferable, in some recipes like this vegetable curry, to choose frozen Brussels sprouts.
For these, different firings are then possible.
But it is particularly important to respect the cooking time so that the vegetables remain appetizing: in the steam basket, it takes 12 minutes;
in the saucepan, 6 minutes after the water has boiled;
in the pressure cooker, 8 minutes once the valve is rotating;
and in the microwave, 20 minutes at 750 W for 600 g of Brussels sprouts.
Choosing and storing your Brussels sprouts
Who says good meal of course says quality product.
To do this, you have to choose your Brussels sprouts carefully when buying them.
Fresh vegetables are available between September and March.
The smallest will be the least bitter.
It is preferable to select those with a white base and very green leaves, synonymous with freshness.
We avoid withered leaves, a sign that the vegetable is no longer so fresh.
Brussels sprouts can be stored for up to 8 days in the crisper drawer of the refrigerator, if they have not been washed.
Another solution is to blanch them in boiling water for a few minutes and then freeze them.
Read alsoHow to make broccoli, leeks and cabbage more digestible?
How to cook fresh Brussels sprouts?
Baking is certainly the best way to enjoy all the flavor of fresh Brussels sprouts.
It offers an astonishing result with a side that is both crunchy and melting.
You must, of course, start by washing and peeling the cabbages.
They are then cut in the direction of the height.
Drizzled with oil and seasoned, they are placed on a baking sheet and baked at 180°C for 30 minutes.
To steam, the Brussels sprouts previously cut, rinsed in cold water and drained are placed in the steamer basket for 10 minutes.
For a pan-fry, the Brussels sprouts are first immersed in vinegar water and then in a pot of boiling water for 15 minutes.
They are then rinsed in cold water and sautéed in a pan for only 2 to 3 minutes.
What accompaniment for Brussels sprouts?
Brussels sprouts go perfectly with pork.
And especially with bacon or lardons.
You can therefore make a soup or a pan-fried Brussels sprouts and bacon.
It is perfect as a winter dish to warm up the bodies.
With a guinea fowl, for the holidays, the dish will be original and quite suitable.
We think less about it, but Brussels sprouts can also be paired with salmon, shrimp, or even scallops.
Brussels sprouts can also be simply cooked au gratin, with a béchamel sauce.
How to cook odorless Brussels sprouts?
Some people may fear the smell of Brussels sprouts when cooking.
However, there are tricks to avoid this smell.
A teaspoon of baking soda, a few bay leaves or a piece of stale bread in the cooking water will prevent the spread of odors.
Another solution is to soak a cloth with white vinegar and cover the casserole with this cloth during cooking.
