Why should every housewife know at least one recipe for cooking Brussels sprouts?

Each housewife, who cares about her relatives and friends to eat not only tasty, but also with the benefit for their health, you need to know at least one recipe for cooking Brussels sprouts.

Brussels sprouts are a very unusual plant. Its top is crowned with a bunch of leaves, and the stem is densely studded with small headdresses, looking like white cabbage, but having a size from a walnut to a large chicken egg. Similar kochanchikov on one plant at times amount to hundred pieces. These little kochanchiki are nicer and more tender than white cabbage, besides, they contain much more mineral salts, vitamins and proteins.

The homeland of Brussels sprouts is considered to be Belgium, it is not for nothing that this cabbage is named after the capital of the Belgian state - the city of Brussels. Historical sources say that already in the XVth the Brussels sprouts were served to the table of Belgian aristocrats. Each self-respecting chef, who served in a noble family, necessarily had his own original recipe for cooking Brussels sprouts. Much later, at the end of the XIX century, this vegetable firmly entered the menu of residents of England, France and the US, squeezing the usual white cabbage.

Among all cabbage plants, Brussels sprouts are the record holder for the content of potassium salts, which are very useful for people who have problems with the cardiovascular system. Dishes from Brussels sprouts are recommended for obesity, swelling, anemia, and also for restoring the strength after the disease, for the early healing of wounds and the coalescence of bones in fractures. The amount of vitamin C in this cabbage is about three times more than in lemon, there are vitamins of group B, vitamin PP and carotene.

When preparing Brussels sprouts, do not throw out a bunch of leaves located on top of it, because there are no less useful substances in it than in cabbage cabbage and it can serve as an excellent basis for vegetable broths. The best way to separate kochanchiki from a common stem just before you cook Brussels sprouts, otherwise they will quickly deteriorate. Cut them carefully, so that they do not crumble into separate leaves and spoil the appearance of the prepared dishes.

Brussels sprouts are suitable for all types of culinary processing: it can be boiled, fried, baked, stewed. Before frying and baking, it is recommended to blanch cabbage to get rid of its inherent bitterness, and when cooking it is desirable to put a teaspoon of sugar in boiling water. It is very important not to digest Brussels sprouts, otherwise it immediately becomes formless and loses its taste.

Here is an uncomplicated recipe for cooking Brussels sprouts, which will certainly please all connoisseurs of this product.

For the recipe you need: ½ kg. Brussels sprouts; 2 yolks; 150 gr. Hard cheese; A glass of sour cream; breadcrumbs; salt.

Choose strong, small head of Brussels sprouts and boil them in boiling salted water for about 10 minutes. After that, drain the water and lay out the cops in a richly oiled baking dish.

Prepare the sauce: carefully mix the grated cheese with sour cream and yolks, to get a thick, homogeneous mass, salt. Pour the sauce over the cabbage, sprinkle with breadcrumbs on top and bake in a preheated oven to 220 ° C, for a quarter of an hour.

This recipe for cooking Brussels sprouts can be slightly modified by preparing not sour, and Dutch sauce, with it the dish will be more nutritious and spicy.

For the sauce you will need: 2 raw yolks; cold water; ¼ pack of butter; lemon juice; salt.

Pour yolks and cold water into a saucepan or deep frying pan. Then add the butter cut into pieces and boil this mixture, stirring constantly, until it thickens. Then, stop heating and add lemon juice and salt to the sauce. Also, if desired, you can add to the sauces a few slices of finely chopped garlic.