Discover the good reasons to add this food to your routine!
A Brussels sprouts It is not consumed as much in Brazil, but is still part of some people’s diets. Its nutritional table is made up of vitamins C, K, B1, B6, B9, A, potassium, manganese and fibre, bringing numerous benefits to the body.
Anyone who wants to use it in first courses and second courses with meat must know how to prepare it correctly for cooking. Otherwise, glucosinolate, a sulfur-containing phytochemical, will intensify the unpleasant odor and bitter taste.
“Before starting the preparation, boil the water. Before cooking the Brussels sprouts, remove the bruised external leaves and wash them under running water. The next step is to eliminate the driest part of the stem, but this operation must be done. If the cut is too close to the base, the leaves will come off during cooking”, he explains. Antonio Gomesprofessor of the Gastronomy course at UNINASSAU – Centro Universitário Maurício de Nassau Recife, Graças campus.
The vegetable should be added to the pan after the water starts to boil. When it is soft, turn off the stove. “To check if the cabbage is at the right point, prick it with a fork or a knife. Then pour the hot liquid into the sink and rinse the vegetable with cold water, finishing cooking. This procedure can also be done in the microwave or in the pot steam. If you choose the latter, we recommend removing the lid for a few minutes to make the smell disappear.”
After explaining how to cook it, the gastronome teaches a recipe:
Brussels Sprouts with Garlic Recipe
ingredients
- 500 grams of Brussels sprouts
- 4 cloves of garlic
- 2 tablespoons of olive oil
- ½ cup parsley
- ½ glass of white wine
- 1 pinch of salt
Preparation method
Remove the first leaves and stems of the cabbage, wash it well and disinfect it. Put the water in a pan and let it boil. Cook for about three minutes on high heat; Remove the cabbage from the pan and reserve the cooking water; Peel and chop the garlic cloves and parsley; Put some olive oil in a deep pan and heat it. When it is hot, add the chopped garlic and brown it over medium heat until it starts to colour; Add the white wine and half a glass of the cabbage cooking water. Mix well. Add the parsley and mix again so that all the aromas are integrated. Optionally, you can add a little thyme or rosemary to give the cabbage extra flavour; Then add the cabbage to the pan and cook everything together for about three minutes. Taste to add salt if necessary. When ready, turn off the heat.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
