Despite its small size, brussels sprouts are one of our tastiest cabbages.
Brussel sprouts have a bit of a bad reputation, which is by no means their fault. Mari Moilanen
Brussel sprouts have a bad reputation, because its taste can easily be spoiled in at least one way. The same goes for broccoli or cauliflower.
Overcooking is the enemy of Brussels sprouts. It makes the taste of the cabbage a little bitter, which is probably the reason why many people turn up their noses at Brussels sprouts.
When cooking brussels sprouts, cut off a bit of the stem and make an incision in it. In this way, the stock also ripens quickly. Brussel sprouts are cooked in about 5 minutes by boiling and in about 10 minutes by frying in a pan. Cabbage should remain slightly crispy inside.
When cooking, remember to keep the bright green color of the brussels sprouts. In this case, the taste of the cabbage is good and the inside is crunchy.
Brussels sprouts are easy to handle. Yellowed or dirty uppermost leaves are plucked off and, if necessary, the hard stem is cut off.
Pickling in vinegar gives Brussels sprouts a nice edge.
Brussel sprouts and carrots are seasoned in pickle broth. Mari Moilanen
Pickled Brussels sprouts
600 g Brussels sprouts
Pickling broth:
4 dl vinegar
2 dl of water
4 tablespoons of sugar
2 tablespoons of finger salt
a few pieces of carrot
half a small red onion, diced
3 bay leaves
1 cinnamon stick
1. Wash Brussels sprouts thoroughly, remove any bad leaves, but leave the stem. Rinse and peel the carrot, cut into coins. Peel the onion and cut it into blocks.
2. Split the Brussels sprouts and put them in a carefully cleaned glass jar with a lid. Add some carrot slices, red onion blocks, bay leaves and a cinnamon stick.
3. Heat the pickling broth ingredients in a pot and stir until the sugar and salt have dissolved in the broth. Pour the broth over the Brussels sprouts. Cool and store in the refrigerator.
Recipe: Mari Moilanen