We are known abroad for our ‘Brussels sprouts’, but they are not to everyone’s taste. “We have ourselves to thank for that,” laughs HLN chief Jelle Beeckman. “You just have to prepare them nicely.” How can you seduce everyone with green vegetables? He tips you on what to do and what not to do in the kitchen. “Roasting them makes them nice and crispy.”
To prepare Brussels sprouts deliciously, you need a good product to start with. The green cabbages are tastiest in the winter, especially when it has frozen. “The farmer explained to me that these plants contain starch, which is converted into sugars during growth. When it freezes, they do this even more and you therefore have sweeter Brussels sprouts,” says Jelle Beeckman.
According to the chef, this only applies to the freezing cold outside. The cold from the freezer is not good for your Brussels sprouts. “Always buy fresh Brussels sprouts. Freezing them causes them to absorb even more water and become tasteless. The tastiest Brussels sprouts can be found at the farmer or picking garden, straight from the field. If you buy them in the store, make sure that they are nice and green and do not have excessively dirty leaves. Also choose small ones. They have more flavor than fat sprouts. For those who are pressed for time, cleaned Brussels sprouts are an excellent solution.”
It is best not to store Brussels sprouts for too long. Process them as quickly as possible, especially once they have been cleaned. “They contain a lot of water. Once they are cleaned, they lose that moisture much faster. You can store fresh Brussels sprouts for two to three days, best in a paper bag in the vegetable drawer of your refrigerator.”
What should you not do when preparing Brussels sprouts?
There’s nothing more horrible than flat-boiled Brussels sprouts. “I never cook my Brussels sprouts,” the chef laughs. He is also not a fan of the method of cutting a cross at the bottom so that they cook evenly. “It makes the vegetables soggy. If you really want to cook sprouts, keep it short, boil them in stock or water with enough salt and drain them immediately.”
The warning for flat-boiled Brussels sprouts also applies to Brussels sprouts stoemp. “It’s best to cook the potatoes and vegetables separately. Don’t like the typical Brussels sprouts smell? Then cook the vegetables in stock or milk with a clove of garlic. Remove them from the water in time, drain them carefully, let them drain and puree the Brussels sprouts together with the potatoes.”
A pizza with Brussels sprouts is also possible: make a pizza bianca with cream cheese, thin potato slices and sausage.
How do you prepare Brussels sprouts properly?
“A simple alternative to cooking is to steam the Brussels sprouts until al dente and then fry them in butter. My favorite method is roasting them in the oven. You cut them in half horizontally, place them on a baking tray with salt and pepper and then they can go into the oven. This way they become nice and crispy and at the end you can place the loose leaves on the baking tray for a few minutes for extra crispiness. You also get deliciously crispy Brussels sprouts in the air fryer.”
“If you want to understand the real finesse of Brussels sprouts, you should put in less effort,” advises The Messy Chef. “Try processing Brussels sprouts raw. To do this, you have to chop them very finely or cut them into thin strips with a coarse grater.”
From then on you have a wealth of options for working with raw Brussels sprouts. “I can recommend a Brussels sprout salad. Just like a coleslaw, you add a mustard dressing and let it steep for a while, the perfect combination for a hamburger. You can also let the chips cook briefly, stir them into a fried egg or add them to a pot of spaghetti carbonara at the end. Finish everything with a lemon zest and you have a great dish. A pizza with Brussels sprouts is also possible: make a pizza bianca with cream cheese, thin potato slices and sausage. Bake everything, and when it is almost done, add the finely chopped Brussels sprouts and put the pizza back in the oven for another minute.”
“Anyone who has learned the rule of cooking them briefly and vigorously knows that stir-frying is a good match,” Jelle tips. “Halve the Brussels sprouts and cut the stems short. 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 different cooking times into account. That’s not necessary for me, I like to give Brussels sprouts the leading role.”
Brussels sprouts contain sugar, but you have to make some effort to get it out. That’s why it’s best to use enough salt to compensate for the bitterness.
What is the best way to season Brussels sprouts?
Brussels sprouts can also handle a lot in terms of seasoning. “Brussels sprouts contain sugar, but you have to make some effort to get it out. That’s why it’s best to use enough salt to compensate for the bitterness. Because they contain so much water, they absorb the flavor of herbs well. With the right spices, they can be real flavor bombs, but if you don’t handle it correctly, you end up with a blank.”
“To start with, there is the simplest trio: salt, pepper and butter,” he continues. “Mustard, honey and balsamic vinegar are also a great combination, especially with bacon or add lemon or zest if desired. Also curry , turmeric, garam masala or ras-el-hanout and a pinch of smoked paprika powder or chicken spices are recommended. The only thing you should never skip is real salt, which is the basis for every Brussels sprout.”
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2024-02-17 11:00:00
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