How to prepare Brussels sprouts? HLN Chef Jilly Beckman: “By using salt, you can bring out the sweetness” | Gilly Beckman

To prepare delicious Brussels sprouts, you need a good product to start with. Green cabbage is tastier in the winter, especially when frozen. “The farmer explained to me that these plants contain starch that turns into sugars during growth. When they freeze, they do it more, so you get sweeter Brussels sprouts,” says Gilly Beckman.

According to the chef, this only applies when it is extremely cold outside. The cold from the freezer is not good for Brussels sprouts. “Always buy fresh Brussels sprouts. Freezing them will absorb more water and become tasteless. The tastiest Brussels sprouts can be found on farms or picking gardens straight from the field. If you buy them from the store, make sure they are nice and green and don't have terribly dirty leaves.” Excessive. Also choose smaller ones. They have more flavor than fat sprouts. For those who are strapped for time, cleaned Brussels sprouts are an excellent solution.

It is best not to store Brussels sprouts for a long time. Treat it as soon as possible, especially after cleaning it. “They hold a lot of water. Once you clean them, they lose that moisture much faster. You can store fresh Brussels sprouts for two or three days, preferably in a paper bag in the vegetable drawer of your refrigerator.”

There is nothing more terrible than boiled Brussels sprouts. “I never cook Brussels sprouts,” the chef laughs. He's also not a fan of the way the cross is cut at the bottom so it cooks evenly. “It makes the vegetables moist. If you really want to cook the sprouts, make them short, boil them in broth or water with enough salt and then drain them immediately.”

This warning also applies to boiled Brussels sprouts Brussels sprouts stoemp. “It is best to cook potatoes and vegetables separately. Don't you like the smell of typical Brussels sprouts? Then cook the vegetables in broth or milk with a clove of garlic. Remove them from the water at the right time, drain them carefully, let them drain and mash the Brussels sprouts with the potatoes.”

“A simple alternative to cooking is to steam the Brussels sprouts until tender and then fry them in butter. My favorite way is to roast them in the oven. Cut them in half horizontally, put them on a baking tray with salt and pepper and put them in the oven. That's how they turn out beautiful.” Crispy Finally, you can place the loose leaves on the baking tray for a few minutes for more crunch. You can also get delicious crispy Brussels sprouts in the air fryer.

“If you want to understand the true brilliance of Brussels sprouts, you have to try less,” advises The Messy Chef. “Try processing Brussels sprouts raw. To do this, you need to chop them finely or chop them into thin slices using a coarse grater.

From now on you have a wealth of options for working with raw Brussels sprouts. “I can recommend the Brussels sprouts salad. Just like coleslaw, you can add mustard dressing and let it marinate for a while, which is the perfect combination for hamburgers. You can also let the chips cook briefly, stir them into a fried egg or add them to a pasta carbonara pot at the end.” Finish everything with a lemon peel and you will have a wonderful dish. It is also possible to make a pizza with Brussels sprouts: Make a pizza bianca with cream cheese, thin potato slices and sausages. Bake everything, and when it is almost done, add the finely chopped Brussels sprouts and return the pizza to the oven for a minute Other.

“Anyone who has learned the rule of cooking it briefly and hard knows that stir-frying is a good match,” advises Gilly. “Cut the Brussels sprouts in half and cut off the stems. Add soy sauce or teriyaki sauce and serve with rice. It can be that simple. You can also combine them with other vegetables, but you have to take into account the different cooking times. This is not necessary for me. I like To give Brussels sprouts the lead role.

Brussels sprouts can also handle a lot in terms of seasoning. “Brussels sprouts contain sugar, but you have to put in some effort to extract it. That's why it's best to use enough salt to offset the bitterness. Because they contain a lot of water, they absorb the flavor of herbs well. With the right seasoning, they can be real flavor bombs.” “But if you don't handle it right, you'll end up empty.”

He continues: “First, there is the simplest trio: salt, pepper and butter. Mustard, honey and balsamic vinegar are also a great combination, especially with bacon or adding lemon or lemon peel if desired. Also curry, turmeric and turmeric. Garam masala or turmeric are recommended. “Ras el hanout with a little smoked paprika powder or chicken seasoning. The one thing you should never skip is real salt, which is the basis of all Brussels sprouts.”

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