Brussels sprouts according to the recipe of a chef from a capital restaurant, which is weaved even by the most finicky children

You don't like Brussels sprouts? You just can't cook it! How to cook Brussels It was delicious, I learned from the chef from the capital restaurant. The recipe is very simple, and the taste will appeal to both adults and children.

In small Brussels sprouts there are the same amino acids and minerals as in other types of cabbage: sodium, magnesium, calcium, phosphorus, potassium, iron, fluoride, manganese, iodine, cobalt and zinc. Only one vitamin C in Brussels sprouts contains up to 5 times more than in other types of vegetables, fruits and berries. By the way, they say that steamed or fried in olive oil Brussels sprouts help to remove swelling under the eyes.

Today's edition. "Site" Instructions for the preparation of Brussels cabbage And crackers. It's impossible to break away!



How to cook Brussels sprouts delicious Ingredients

• 400-500g Brussels sprouts
• 5-6 plates of cream cheese for toast
• 4-5 tbsp olive oil
• 1-2 tbsp ground crackers
• salt, pepper to taste

Preparation

1. Review the cabbage noodles: the upper leaves, if there is damage, cut. The leg of the kochan, if it is rough, should also be cut. Cut the larger ones in half. Small ones can be cooked whole.
   
   
   
   
2. Put the cabbage in the pan with olive oil. Carcass it under the closed lid for 10 minutes until soft. Smell it and taste it. If the cabbage does not become soft inside for a long time, but it is rosy outside, you can add a little water to the pan.
   
   
   
   
3. Turn the cabbage over and then sprinkle half the crackers. Roast for 2 minutes, and then turn over again and sprinkle with crackers. Burn for another minute.
   
   
   
   
4. On the cabbage in the crackers lay the plates of cheese. Cover the pan with a lid and turn off the fire. Once the cheese has melted, it is a sign that cabbage can be served to the table.
   
   
   
   
5. That's it, delicious, hearty. sprout Ready. By the way, Italians prefer to add such cabbage as an addition to pasta of thick varieties. To pasta still go squid and grated cheese. It comes out very tasty pasta with Brussels sprouts. But also as an independent dish, this cabbage with cheese is a miracle. Bon appetit!
   
   
   
   
   
   

To read more about this recipe, watch the video from the channel “Lena Li Tasty Italy”. There are many educational videos on this channel. lifeAnd, of course, time-tested recipes.

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I also suggest to get acquainted with 6 light and juicy salads for the summer. Get your vitamins all year!



For some reasons, this cabbage sometimes has a too sharp, bitter taste. To get rid of it, Brussels sprouts need to pour cold water, bring it to a boil and boil for a few minutes with the addition of lemon juice.

Now you know how sprout delicious. I am sure that this dish will surely appeal even to those who have not yet tried this type of cabbage.