Brussels sprouts were often nothing more than a side dish that was cooked too soft with meat dishes, and was especially frowned upon by children. But in the last ten or 15 years, the recipe for small sprouts has become very popular. There are many recipes for the oven and the pot – and Brussels sprouts are not just a loveless side dish, but a real protagonist.
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Due to its many different recipes, Brussels sprouts have become more popular in recent years than one would have thought possible at the turn of the millennium. And that’s a good thing, because the little flowers are full of vitamins, iron, magnesium and calcium – and if they’re not cooked to death, some of them are still there after you’ve finished eating. Just like in this delicious and healthy recipe: Brussels sprouts in a garlic mustard sauce.
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Brussels sprouts are sautéed in a garlic mustard sauce
For 2 servings, 500 grams of Brussels sprouts, 4 tablespoons of garlic, 50 grams of cashew nuts, 1 onion, 2 tablespoons of yeast fruit, 1 tablespoon of mustard (medium hot), 1 teaspoon of white vinegar, olive oil, salt. , pepper and nutmeg. You will also need about 200 ml of water, but the exact amount may vary.
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Brussels sprouts are cooked in a garlic mustard sauce
The procedure is as follows: First, preheat the oven to 200 degrees above/below and soak the cashew nuts in 150 ml of boiling water.
Then start cleaning the Brussels sprouts. To do this, use a knife to remove the top of the tree and the outer dark green leaves. Then wash the flowers of the flowers in cold water, cut them in half and mix them in a bowl with 2 tablespoons of olive oil, a little salt and some pepper.
Then the cut flowers are placed on a baking sheet lined with baking paper and placed in the oven for 15 minutes.
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In the meantime, you can take care of the garlic and mustard soup. And it’s quick to prepare: put the dried cashews and water with the garlic, mustard and yeast paste, as well as some olive oil, in a blender and blend everything until you get a creamy sauce. If it is too strong, add a little more water and mix again.
Then cut the red onion into a good cube, fry it in olive oil in a pan, then add the soup from the mixer and heat it once. Then season the soup with nutmeg, salt and pepper and then it’s time to serve: place the halves of the Brussels sprouts in the oven and pour the garlic and mustard sauce over the vegetables.
enjoy your meal!