Interesting facts about Brussels sprouts
With its spicy, nutty flavor, Brussels sprouts are one of the most popular domestic winter vegetables. They taste best when the plant has been exposed to frost or cold temperatures before harvest. As with kale, some of the starch it contains then converts to sugar, making the vegetable more aromatic and milder.
Brussels sprouts develop their leaf buds as so-called florets, which sit in bunches on a tall stalk in the leaf axils. Their appearance is similar to miniature cabbages. Their color spectrum ranges from light to dark green. As one of the few types of cabbage, Brussels sprouts cannot be eaten raw.
How to know if Brussels sprouts are fresh?
Fresh Brussels sprouts have tightly closed leaves. Yellowish ones are a bit older and need to be removed when cleaning.
There are also purple Brussels sprouts: they are usually sweeter, milder and nuttier in flavor.
Chestnut Brussels Sprouts With Breadcrumbs
- 10 cups Brussels sprouts
- 1 onion
- 2 cups chestnuts, cooked
- 1/2 cup non dairy cream
- salt, pepper, nutmeg
- 1 cup breadcrumbs or
- a few slices of stale white bread
- Wash Brussels sprouts in cold water. Remove the outer yellow leaves, shorten the stalk and cut crosswise. This way the firmer stalk will cook faster.
- Boil Brussels sprouts in salted water for about 10 to 15 minutes, depending on their size. This way, the florets remain firm and still have some bite.
- Finely dice onions and sauté in hot oil in a large frying pan. Add the chestnuts and cook for 15 minutes.
- Once the Brussels sprouts are tender, drain the water with a sieve and add to the pan with the chestnuts.
- Add cream on the vegetables and season with salt, pepper and nutmeg.
The Topping: Vegan Parmesan made of breadcrumbs
- There is an inexpensive and purely vegetable Parmesan alternative that is still popular in Italy with certain pasta recipes, not only among poor people. The basic ingredient needed for this is a handful of breadcrumbs, some olive oil, salt and pepper. If you have a few slices of stale white bread at home, you are welcome to crush it with a grater or mixer and use it instead of the breadcrumbs.
- Heat olive oil in a pan.
- Add breadcrumbs and toast over medium heat in a few minutes until desired browning, stirring constantly.
- Stir in the salt and pepper as you go. Done.
Do not leave unattended in the pan and prefer to roast with a little less heat, breadcrumbs burn quickly.
A quick soup for winter? Try the Kale soup.