Roast the broccoli with the lemon and garlic on the same baking sheet. Mari Moilanen
Yes. Anything more than just a potato can be mashed. Food supplier Mari Moilanen prove this.
According to Moilanen, the old good saying also applies to broccoli: whoever fries when cooked tastes sweet.
– So in the spring, when you cook delicious fish meals, try these as a side dish. Fried or grilled salmon, oven-baked whitefish and rosehip cabbage on the side. Ah Nam, Moilanen inspires Something tasty in his blog.
Cabbage
(For 4 people)
600 g of Brussels sprouts
1 whole garlic cloves
1 lemon
3 tablespoons olive oil
1 teaspoon of finger salt
a few roasting black pepper mills
1. Boil the Brussels sprouts in salted water for about 5 minutes until, when tested with a fork, the Brussels sprouts feel ripe, but the Brussels sprouts are still bright green in color.
2. Slice the lemon into three parts and crush the garlic cloves with the peel. Using a glass, press the ripe Brussels sprouts into the lighter. Place the cauliflower, lemon slices and garlic cloves on the baking sheet. Season with olive oil, finger salt and black pepper.
3. Roast the Brussels sprouts in a 225-degree oven for about 15 minutes until the Brussels sprouts are roasted from the surface.