Recipe. Bring back the fried potatoes

What’s the idea of ​​serving brussels cabbage in the canteen? Of course, children have to get used to their taste for all kinds of flavors. But Brussels sprouts… for years, schoolchildren have been worrying at noon. A taste of boundless bitterness, an aroma reminiscent of sports locker rooms after a rugby game on a rainy Wednesday and a digestion…complex to say the least. Enough to provoke a fierce hatred towards this vegetable, however delicate it may be, that we had to put an end to the pain of missing out on the holiday. Because yes, this little green ball is actually a very interesting and delicate dish… Introduction, and that’s the problem, knowing how to cook it.

Born from a hybrid series of cabbage starting in the fourteenthe The emergence of Brussels in its current form dates back roughly to the 1680s, and in the midst of the demographic explosion, the future capital of comics was fueled largely by the frontier town of Saint-Gilles. The market gardeners who were there created a new variety of cabbage with certain advantages: a very practical cultivation on the rise in terms of area in these times of high-yield urbanization. On the city hills, these little cabbages soon began to bloom abundantly, at the same time giving the nickname Kuulkappers, literally “cabbage cutters” in the Eddie Merckx language. If their use is, at first, primarily utilitarian, then the taste of this little green vegetable will be improved with the occurrence of new crosses. Today, there are several species, especially cultivated in France, whose names seem to derive from heroic fantasy novels: King Arthur, the half-dwarf Sanda, Lancelot, Gillies, de Rosney …

The sweetest in the family

On the plus side, Brussels sprouts are very low in calories since they are 90% water. It is also very rich in vitamin K, and 100 grams of this vegetable provides a large amount of vitamin C and antioxidants. The harvest season usually begins in September and ends in March. To pick it well in the stall of early vegetables, it is necessary to ensure that the leaves do not wither and that the base of the shoots is still wet. They can then be stored for a week in the refrigerator and several months in the freezer after boiling. In the kitchen, if you want to come to terms with him, it is better to give preference to small apples. It tastes more tender and sweeter than large buds. It can thus be made into a salad or boiled, but be careful when cooking, as it shouldn’t last more than a good ten minutes! They should be removed from the heat as soon as the cabbage is soft. It is also possible to cook it in a pan, cut in half, adding a little water at the end of cooking. Serve salty and lemon, and they will delight adults, but also children who, no doubt, will forgive him for years of abuse.

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Brussels sprouts and toasted walnut sprouts

Prepare 45 minutes
cooking 35 minutes
difficulty easy
Ingredients for 4 people 650g fresh Brussels sprouts, 2 to 3 garlic cloves, olive oil, salt/pepper, 1 butternut squash, a few sprigs of thyme, 1 teaspoon sweet soy sauce.

  1. Preheat the oven to 200°C and prepare a baking tray with parchment paper.
  2. Wash the Brussels sprouts and remove any yellow leaves or black spots. Then cut the cabbage in half.
  3. Rinse and cut off the base, then peel the squash using a peeler. We chop the seeds with a large spoon, cut them in half, and then cut them into pieces.
  4. In a salad bowl, put three tablespoons of olive oil, thyme leaves, sweet soy sauce, and crushed garlic, and mix the squash and cabbage into the sauce.
  5. Lay flat on a baking tray and bake for 35 minutes, stirring occasionally while cooking. Make sure the cabbage is thoroughly cooked with the tip of a knife. to serve.

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More than just cabbage…Belgian culinary traditions are as rich as the culture of this small country, sandwiched between France and Holland. Eric Buschmann in his book presents us with 80 traditional recipes from our dear neighbors, each one more appealing than the other.

Code titlePractice. One cabbage, ten possibilities

Making Brussels Sprouts Delicious and Eliminating Their Difficulty to Digest… The battle seems to be lost beforehand for many however, that’s what “Brussels Sprouts, Ten Ways to Prepare,” a cookbook from gourmet communication expert Anne Ettore. What to reconcile with this green vegetable, inexpensive and very delicate.

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