Brussels sprouts should be freshly prepared. Otherwise, the bracts will turn yellow quickly Photo: picture alliance/dpa/dpa-tmn
From BZ/dpa
No cabbage is as polarizing as Brussels sprouts. While some love it, others hate winter vegetables. Maybe you haven’t tried how the rose petals taste individually?
Fresh Brussels sprouts should be used as soon as possible after purchase, advises the Provincial Association of Rheinischer Obst- und Gemüsebauer (RLV). Because before you know it, the wrappers are quickly turning yellow and wilting.
To prepare the Brussels sprouts, first remove the outer cover leaves. The stalk is then cut crosswise. This will ensure the florets cook evenly.
The small florets go well with game dishes, poultry or pot roast. A vegetable stew can already be tastefully decorated with a handful of Brussels sprouts. Brussels sprouts are also very suitable as a gratin or as a basis for a soup.
Toss individual leaves in the pan
Or do it like in the haute cuisine: the individual cabbage leaves are removed from the roses and tossed in the pan. It’s a lot of work, but definitely worth it for the taste.
Anyone who knows shortly after purchase that it is not possible to use winter vegetables for a short period of time should start cleaning and blanching them as soon as possible. Brussels sprouts freeze so well.