Brussels sprouts have a number of health benefits. This product is rich in vitamins and minerals. Dishes with the addition of this ingredient are delicious and nutritious.
Delicate soup with brussels sprouts
For cooking you will need:
- chicken broth - 1.5 l;
- onion - 1 pc.;
- carrots - 1 pc.;
- leeks - half the root;
- butter - 50 g;
- cream - 200 ml;
- potatoes - 3 pcs.;
- Brussels sprouts - 350 g;
- eggs - 1 pc.;
- salt, ground pepper;
- nutmeg - 1 pinch;
- parsley, dill;
- flour - 1 tablespoon;
- bay leaf - 2 leaves.
Cut the potatoes into small pieces, the leeks and carrots into thin strips. Cut the Brussels sprouts in half. Chop the onions finely and fry them in hot oil. Add leeks and carrots. Leave to fry.
Add cabbage to vegetables and leave to simmer. Add flour, stir. Pour 2-3 ladles of broth into vegetables, cover, reduce heat to low. The vegetables should be stewed for about ten minutes.
Put the rest of the broth on the fire, put the chopped potatoes into it. After about ten minutes, add the stewed vegetables to the stockpot, salt and pepper the soup and season. After the soup has boiled for about fifteen minutes, pour the cream, whipped with the addition of yolk and greens, into it. The soup is ready. Leave it to sit for ten minutes to enhance the flavor.
Stew with brussels sprouts
You will need:
- Brussels sprouts - 350 g;
- canned corn - 1 can;
- canned peas - 1 can;
- carrots - 1 pc.;
- pumpkin - 100 g;
- sweet pepper - 1 pc.;
- vegetable oil - 3 tablespoons;
- leeks - 1 pc.;
- parsley, dill;
- salt, dry Italian herbs.
Cut large heads of cabbage into two parts, leave small ones whole. Cut the pumpkin and carrots into cubes, cut the onion into half rings. Boil cabbage in salted water and discard it in a colander.
Fry onions in hot oil, add carrots and pumpkin. Pour in the peas and corn liquid and let the vegetables simmer for ten minutes. Transfer the peas to the sautéed vegetables. Cut the bell peppers into cubes and add them to the vegetables. Put out five minutes.
Three to five minutes before the dish is ready, put cabbage and corn into it, add spices and salt. Sprinkle the stew with finely chopped herbs before serving.
Mushroom and Brussels sprouts salad
For cooking you will need:
- Brussels sprouts - 400 g;
- boiled champignons - 200 g;
- carrots - 2 pcs.;
- mayonnaise - 5 tablespoons;
- vegetable oil - 2 tablespoons;
- salt.
Boil the cabbage. Cut the champignons and fry with the addition of oil. Cut the boiled carrots into cubes. Combine ingredients, add salt, mayonnaise. Stir. Garnish with herbs before serving.
