A Top Health food
• Low in calories (40 Cal per 100 g), Brussels sprouts provide fibers, interesting for transit. They also provide beta-carotene, for eyesight and skin, and B vitamins to use energy well. More phosphorus, for bones and teeth.
• They contain twice as much vitamin C than other green vegetables (even after cooking). A serious advantage in the middle of winter!
• Their particularity: a significant contribution of sulfur: 130mg per 100g against 10 to 30mg for other fresh vegetables. It plays an essential role in the synthesis of tissues (cartilage, etc.) and the elimination of toxins. But it can be the cause of digestive problems and gas.
• To help them digest them better, remove the thicker outer leaves. Also eliminate part of their core (more bitter) by digging it into a cone. Then blanch them: immerse them for 3 minutes in boiling water, discard this water, rinse and cook them in a second water. They thus lose their odor and part of the sulfur which makes them indigestible. So that they keep their beautiful green color, drain them
and immediately pass them under a trickle of ice water.
Brussels sprouts: how to make it taste?
• It’s the first time. Cabbages are not an allergy problem. However, avoid giving too much of it to children who easily have a stomach ache. Combine them, in small doses, with other vegetables that are easier to digest, such as carrot.
• Dare to mix things up. Pair them with other strong tasting foods to blur theirs. Make them sautéed with bacon and chestnuts, or even onions and cream, add melted butter and chives, or cheese with garlic and fine herbs …
• He balks: prepare them as a gratin. Sauté ½ chopped onion, 1 diced tomato and 30 g of bacon. Add about twenty cabbage previously blanched and simmer for 10 minutes. Put the preparation in a gratin dish, pour liquid cream or Béchamel sauce and sprinkle with grated Comté. Brown for 15 min. Unstoppable!
2 special discovery recipes
For children under 3, mashed
Blanch about ten cabbages, then cook them for 20 minutes in boiling water with ¼ of chopped onion and
small carrot in slices.
Mix everything, add 1 tbsp. to c. cream and a little nutmeg.
For 3-7 year olds, braised
Blanch cabbages in boiling water. Slide them around a roast casserole, before the end of cooking.
Let them brown over low heat for 10 to 15 minutes, then serve them with a thin slice of roast.
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