When it involves Indian facet dishes, I don't regularly think of Brussels sprouts as they are no longer local to India and I don't suppose prominently used there. Yet it's far any such flexible vegetable that, when cooked well, is a nice addition to any meal and even simple seasoning which includes a bit of butter, salt and pepper and perhaps a splash or of lemon juice is usually actually a nice facet with a number of food.
Brussels sprouts may be steamed, boiled, roasted, saut?Ed, baked or grilled. They key to perfectly cooked Brussels is to do away with the tough outer leaves and trim the stem. To avoid mushy, stinky sprouts, take care to cook just till fork gentle or crispy at the outer edges depending on the cooking method you use. You'll want to retain their bright green color and that they ought to have a satisfying sweet nutty taste. I always liken them to mini cabbages, and in fact Brussels are cruciferous greens and part of the identical family that consists of cabbage, cauliflower, broccoli, radishes, turnip, kale and different vegetables. A very dietary vegetable, Brussels sprouts are high in fiber, anti-oxidants, nutrients and minerals. An specially high supply of vitamin K, they may be also a great source of diet C and one of the quality plant resources of omega-3 fatty acids. Good for you and a delight to consume.
But much as I enjoy Brussels sprouts with just primary seasoning and little fuss, I also like to dress up my Brussels. So I came up with an easy facet dish stimulated through South Indian delicacies. Essentially a poriyal ? A dry vegetable curry famous in South India ? This dish capabilities now not most effective aromatic seeds and spices however additionally tomato and dried coconut. The herbal sweetness of the Brussels sprouts is balanced by way of the warming spices, tangy tomato, and a piece of sourness from the addition of lemon juice. I served them up alongside rice and, for the primary, a warm bowl of rajma.
More ideas for Brussels sprouts from Lisa's Vegetarian Kitchen:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)
Brussels Sprouts Lasagna
Brussels Sprouts Risotto
No comments:
Post a Comment