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Green Brussels sprouts: cabbage is so healthy!

Green Brussels sprouts: cabbage is so healthy!


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Hatred and love for Brussels sprouts: When vegetables polarize
When it comes to brussel sprouts, the opinions differ. While some love his taste, he awakens unpleasant childhood memories in others. The vegetables have their advantages and, if prepared ingeniously, can also convince some Brussels sprouts.

The pure taste comes into its own when the florets are briefly blanched, then swirled in a little butter and seasoned with salt, pepper and nutmeg. A Brussels sprouts puree with cream cheese and sesame potatoes or a warm Brussels sprouts salad with walnuts and cranberries are very tasty. In the pasta, the vegetables can be combined very well with parsley pesto and capers. You can also discover another side of the Brussels sprouts in a creamy Brussels sprouts soup or in a spicy curry. Before the preparation, the vegetables are washed and the stems cut crosswise so that it cooks evenly. In general, spices such as caraway, anise or fennel make Brussels sprouts more digestible, while a pinch of sugar or a little broth in the cooking water softens the strong cabbage taste.

Brussels sprouts are also called "Brussels cabbage" because they were grown in the Brussels area in Belgium. It was only in the 19th century that he came to Germany. The florets are formed as compact, walnut-sized buds in the leaf axes of the stems. Compared to other types of cabbage, Brussels sprouts are somewhat more nutritious because they have a higher percentage of fat, protein and sugar. In addition to fiber, it can score with many other positive ingredients: folic acid, vitamins C and B1 (thiamine), magnesium and potassium. Only 36 kilocalories are contained per 100 g.

Brussels sprouts are still in season until March. The full aroma only arises after the frost. Then the florets are not only finer and sweeter, but also easier to digest. When shopping, firm and closed heads are the best choice. They should be light to dark green and free from withered leaves. Fresh Brussels sprouts can be kept in the fridge's vegetable compartment for a few days. Heike Kreutz, respectively

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