When buying brussels sprouts, take a look at the cabbages - it is best for them not to have any bruised spots and to be green, not yellowing. Further, the tiny sprouts need to be hard.
To clean brussels sprouts, you need to peel off the top layer of each sprout, then wash them. If there are any remaining stems, cut them off with a knife.
We have prepared 3 recipes with this product, all of them quick to prepare. And here they are:
Brussels sprouts with garlic and butter
Preparation: First, boil the tiny sprouts in salted water. Once they soften, drain them. Then, pour them carefully into a suitable serving plate and pour dressing over them, that is made from the juice of 1 lemon, melted butter and the crushed garlic cloves.
Our next proposal is for roasted brussels sprouts with bacon. You can prepare the dish in an oven dish, and if you have clay pots, make separate portions for each person. First, blanch the brussels sprouts (about 14 oz), then drain them and halve each one.
Pour in 3/4 cup white wine and turn off the stove. After a few minutes, pour all of this over the brussels sprouts, sprinkle with cheese, add black pepper, just a tiny bit of salt and roast in the oven.
Brussels sprouts with sour cream
Ingredients: 17.5 oz brussels sprouts, 1 cup milk, 2 tbsp sour cream, 2 tbsp flour, 3 1/3 tbsp butter, 1 tbsp lemon juice, 2 tbsp parmesan, 1-2 tsp ground black pepper, 1/2 tsp grated nutmeg, salt to taste.
Preparation: Boil the cleaned and washed brussels sprouts in a pot with salted water. In the meantime, prepare the sauce. Braise the flour in the heated butter, pour in the milk and sour cream and stir constantly on low heat to prevent lumps from forming in the sauce.