Stewed Brussels Sprouts
by Editorial Staff
Braised Brussels sprouts are a great vegetable side dish or even a standalone vegetable dish. I am telling you how to stew Brussels sprouts for everyone who is unfamiliar with this vegetable.
Cook: 20 mins
Servings: 3
Ingredients
- Brussels sprouts – 450 Grams
- Table salt – 1 teaspoon
- Oil – 1 Teaspoon
- Black pepper – 1 gram
Directions
- Ingredients: 450 g Brussels sprouts, 1/2 teaspoon table salt, 1/2 tablespoon oil, black pepper. Cut off the base of the Brussels sprouts from each head.
- We clean from the peel and old leaves.
- Rinse thoroughly with running water.
- Choose a saucepan so that the Brussels sprouts lay in one layer. Pour 6 mm of water into an empty saucepan. Close the lid and bring water to a boil over high heat. Add half a spoonful of salt.
- Throw the cabbage into boiling water. Switch to slow fire.
- After about seven to eight minutes, the Brussels sprouts should be tender. Remove the cabbage from the water, add half a spoonful of oil to it and sprinkle with fresh ground black pepper.
- The dish can be eaten hot and cold.
Bon appetit!
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