Brussels sprouts are a good accompaniment to many dishes, such as turkey, chicken, in salads, with pasta, etc. Goes well with garlic, nuts, cheese, pork belly…
Brussels sprouts are a vegetable that originates from the area around Brussels in Belgium, hence the name (can also be called Brussels sprouts). The vegetable is believed to have existed since ancient times, but it did not become popular until the 16th century.
Initially, Brussels sprouts were grown for use as a medicinal plant, as it was believed to have various health benefits. However, during the 17th century, it began to be grown as a food vegetable and became popular in Europe.
Brussels sprouts are a cross between two types of wild cabbage and come from the same family as turnips, broccoli and cauliflower. During the 19th century, Brussels sprouts were cultivated throughout Europe and the vegetable became increasingly common on dinner tables. Brussels sprouts are a nutritious vegetable with a high content of vitamin C, vitamin K and fiber.
500 g Brussels sprouts
0.5 dl olive oil
1 tbsp liquid honey
1 clove of garlic, pressed
1 tsp herb salt
0.5 tsp black pepper
Grated parmesan or equivalent cheese
Trim and blanch fresh Brussels sprouts for 10 minutes in lightly salted water and then rinse immediately in cold water. Frozen Brussels sprouts do not need to be blanched.
Mix all ingredients in a bowl except the Brussels sprouts and cheese. Stir the Brussels sprouts into the batter.
Fry the cabbage in a frying pan until it gets some color.
Top with grated cheese.
