What can you use to spice up Brussels sprouts?
I don't mean with what side dishes, but I mean what sauces and dressings would go well with this horrible, but very healthy vegetable?
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I would prepare rose cabbage in a completely different way, instead of trying to simply cover the taste.
A pumpkin saffron risotto with caramelized rose cabbage and pomegranate seeds would have been a proven recipe.
I like to post prescription if there is interest in it.
Sounds divine!
Can I have the prescription?
Of course.
about 800g Muscat pumpkin
3 shallots
1 clove of garlic
3 Eat olive oil
300 g risotto rice
1 l hot vegetable broth
150 ml dry white wine
0.1g saffron thread
1/2 seed
250 g rose cabbage
2 tablespoons cold butter
2-3 tablespoons brown sugar
40g Parmesan
Salt and fresh ground pepper
Smooths and knofi peel and dice. Halve pumpkin and free from cores, then cut into small cubes
Heat olive oil in a large top. Shallots and knofi in it glazed. Add risotto rice and pumpkin, also with stirring briefly. Remove with the white wine and let it boil almost completely. Gradually add so much hot broth that the rice is almost covered. Let the liquid boil again and again and then add further broth. Cook the rice for 25 minutes. After a quarter of an hour, add the saffron.
Carefully remove the cores of the pomegranate between the partitions. Clean rose cabbage, wash and quarter. 1 tablespoon heat butter in a pan and the cauliflower in it while turning approx. 5 minutes. Sprinkle the sugar over the cabbage and slowly caramelize it.
Rub the parmesan finely and stir with the remaining butter under the pumpkin saffron risotto. Season the risotto with salt and pepper, spread on plates, then garnish with the caramelized rose cabbage and the pomegranate seeds.
Rose cabbage
-France.
Ingredients for 4 people
500 g rose cabbage
Salt
250 g milky-cooking potatoes
0.1 liter sweet cream
30 g butter
Pepper
Salt
Muscat
Preparation
Clean rose cabbage and in 2 liters of salted water approx. Cook for 15 minutes depending on the size.
Then quench under running cold water and let it dry on kitchen paper.
Some particularly beautiful bowls to put aside for decoration.
Cook the potatoes very softly. Peel still hot and season in a blender. Add cream, butter and spices as desired.
Then add the rose cabbage and season everything fine and taste with salt.
Place it in a pot and carefully heat it while stirring. Immediately fill in a preheated bowl and garnish with the retained rose bowls.
awesome!
What restaurant do you cook in?
In no one, but I gave cooking classes for 40 years in various folk colleges. There is a lot of knowledge and experience.
the details you can see
Oh, if you find it gruesome, you don't have to eat rose cabbage. There are enough other vegetables.
However, rose cabbage is often boiled quite well, then it does not taste me either. But if you cook him for a second and then dungeon in butter for a second, he might also taste you. It is then more crisp and tastes fresher. Walnuts fit well. It is possible to bake the whole with cheese or refine it with cream fraîche, for example. Seasoning can be done, for example, with muscat, pepper, salt.
I really like to eat rose cabbage, even pure 😉
also likes it with lots of roast sauce
or https://www.kochbar.de/rezept/449844/Rosenkohl-aus-dem-oven.html
or https://www.springlane.de/magazin/reception ideas/rosenkohlsalat-aepfel-walnuesse/
If you don't like cauliflowers, there are also enough other cabbages or vegetables, you don't have to force rose cabbage
I hated rose cabbage. I was too bitter. But then I came up with the idea of simply cooking R. in sugar water. After the cooking time, I tipped off the sweet water and seasoned the R.kohl normally: pepper, salt, nutmeg. Butter on it. Ready. And very tasty. Since then I like R.kohl.
I would never have come to sugar…
I'm just by chance. I thought what was the opposite of bitter? Sweet. So I tried with sugar water. Bingo. However, it is necessary to clean the carcass well, because the bitter substances are sitting outside. so don't be too economical.
my healer swears to Brussels sprouts. Against cancer. There is a lack of research from the United States that says that Rk is fighting almost every type of cancer – something 99%. Only garlic is better – but you can't eat it every day at 600 gr. So then we'll have rose cabbage.
I always feel totally fit after Rk. He does the enterotype well in the intestine. This healer also wrote a book. But I don't know what it means anymore. There's the Rk.
Cook him:
With finely sliced and sweetened onion or bacon
In cream mustard sauce
Knob hole and cream sauce
A Sesame Sauce: Cauliflower cooking,
Goat yoghurt and sesame puree mix, lemon juice, pepper, salt, parsley, all mix, before serving grilled almond leaves over
Is to eat cold with a warm rice
is perfect. It's just so much work to remove the outer leaves. Otherwise, I would eat that much more often.
I know the vegetables with béchamel sauce, recipes you find online, otherwise finished at the supermarket.
Possible vapors, so they are still crisp.
Thank you, this is very important. We even do it with rice.
It's enough if he's in butter.
Boil in water and then roast in clarified butter, pepper and salt, a pinch of nutmeg.
Look here! I love that:
https://www.google.com/search?client=firefox-bd&q=reception+gratinated+brussels sprouts
Béarnaise sauce
I can imagine some Holandaise.
For example, I eat a lot with Tzatziki, with cauliflower I haven't tried it yet… but I will soon be thanks to your inspiring question.
Muscat butter