Learning how to cook Brussels sprouts is the key to capturing the delicious flavor. You can purchase the fresh or frozen. When cooking this vegetable fresh, it has an especially pungent aroma. You can prevent alerting your neighbors when cooking Brussels sprouts by tying them in a vegetable parchment bag.
Brussels sprouts resemble in appearance to be like very small cabbages. Any extra stems need to be cut away and any loose leaves need to be removed from fresh Brussels sprouts before cooking. The most common ways of cooking this vegetable are boiling, steaming and roasting. When learning how to cook Brussels sprouts, know that overcooking releases the strong odor from Brussels sprouts and turns many people away from eating them. It only takes about seven minutes to boil or steam them.
Many of our vegetables have been known to belong to the group of foods to fight cancer. Brussels sprouts contain high levels of these anti cancer properties. They also supply a chemical which helps to repair cells and block growth of cancer cells. Learning how to cook Brussels sprouts correctly will prevent the loose of these chemicals; steaming and stir frying seem to be the best. Some people with heart conditions must limit their intake of this vegetable because of the Vitamin K which it contains causing the blood to clot.
COOKING BRUSSELS SPROUTS IN PARCHMENT
Clean the sprouts. Place in cooking parchment with the butter, salt and pepper. Tie. Cook in boiling water for 15 minutes.
FRIED BRUSSELS SPROUTS
Cook onion in butter until tender. Add the sprouts and toss gently until thoroughly heated.
BREADED BRUSSELS SPROUTS
Dip Brussels sprouts into egg. Roll in crumbs and fry in hot oil until brown. Sprinkle with cheese.
BRUSSELS SPROUTS RECIPE
Drain oranges and save liquid.
Wash Brussels sprouts and remove dry or discolored leaves.
Cut off stem ends and cut bottom of each sprout with an X.
Combine the sprouts, water, salt and pepper in a saucepan.
Bring to a boil, cover, reduce heat and simmer 7 to 10 minutes until tender; drain.
Combine reserved liquid from oranges with the lemon juice, cornstarch and basil in a small saucepan.
Stir until cornstarch dissolves; bring to a boil for 1 minute stirring constantly.Pour sauce over Brussels sprouts.Add oranges and water chestnuts and toss; serve warm.