Brussels sprouts with shallots and candied squash balls
Brussels sprouts with shallots and candied pumpkin balls are very tasty and easy recipe to add more to our diet is usually beneficial, but soon consumed, small vegetables.
Brussels sprouts belong to the cabbage family along with broccoli, cabbage, cabbage, cauliflower and cabbage that are increasingly valued because they are very rich in antioxidants and folic acid because they help prevent several types of cancer.
Although Brussels sprouts have an intense flavor and do not please everyone, it is worth trying this recipe too sweet and gentle Brussels sprouts with shallots and candied pumpkin balls and give them a chance.
INGREDIENTS
600 g of Brussels sprouts
300g onions
200g pumpkin ball with a utensil we make balls in raw pumpkin
2 tablespoons butter
3 tablespoons sugar cane
100 ml cider vinegar
salt and pepper
2 cloves
Optional: 100 gr raisins
DEVELOPMENT
We clean the sprouts by removing any outer leaf if necessary, and cutting off the tail, and boil about 20 minutes. We can change 2 times the cooking water to remove the bitterness. While boiling the first time, we heat water in another pot and 12 'or so we spent a pot sprouts another.
In parallel we onions 5 'soaked in hot water so that we can easily peel.
In a large skillet with a little oil and butter regohamos peeled onions for about 10 '. Season.
Add the sugar and vinegar and let it cook. At 5 'pour the squash before because we can not undo, and raisins and continue cooking about 10' more. At the end of cooking together with Brussels sprouts so that they are soaked in the sauce and the sweet aromas.
Usually stay a sweet broth with which we can wash the plate when they served, but not in the picture, and we will also serve to heat the cabbage if left for another day.
And we have a very suggestive way to eat sprouts that can combine with classic recipes like bechamel, fried with garlic and paprika, ...
ALTERNATIVES: We may also add chestnuts, and would have a very autumnal dish or baby carrots.
This recipe serves as a first course or as a garnish. Traditionally used for hunting meat dishes with applesauce for example, but vegetarians could use it to accompany a vegetable protein as a seitan steaks.
Anyway, let's make a hole in the prescription green these miniature cabbages.
Brussels sprouts belong to the cabbage family along with broccoli, cabbage, cabbage, cauliflower and cabbage that are increasingly valued because they are very rich in antioxidants and folic acid because they help prevent several types of cancer.
Although Brussels sprouts have an intense flavor and do not please everyone, it is worth trying this recipe too sweet and gentle Brussels sprouts with shallots and candied pumpkin balls and give them a chance.
INGREDIENTS
600 g of Brussels sprouts
300g onions
200g pumpkin ball with a utensil we make balls in raw pumpkin
2 tablespoons butter
3 tablespoons sugar cane
100 ml cider vinegar
salt and pepper
2 cloves
Optional: 100 gr raisins
DEVELOPMENT
We clean the sprouts by removing any outer leaf if necessary, and cutting off the tail, and boil about 20 minutes. We can change 2 times the cooking water to remove the bitterness. While boiling the first time, we heat water in another pot and 12 'or so we spent a pot sprouts another.
In parallel we onions 5 'soaked in hot water so that we can easily peel.
In a large skillet with a little oil and butter regohamos peeled onions for about 10 '. Season.
Add the sugar and vinegar and let it cook. At 5 'pour the squash before because we can not undo, and raisins and continue cooking about 10' more. At the end of cooking together with Brussels sprouts so that they are soaked in the sauce and the sweet aromas.
Usually stay a sweet broth with which we can wash the plate when they served, but not in the picture, and we will also serve to heat the cabbage if left for another day.
And we have a very suggestive way to eat sprouts that can combine with classic recipes like bechamel, fried with garlic and paprika, ...
ALTERNATIVES: We may also add chestnuts, and would have a very autumnal dish or baby carrots.
This recipe serves as a first course or as a garnish. Traditionally used for hunting meat dishes with applesauce for example, but vegetarians could use it to accompany a vegetable protein as a seitan steaks.
Anyway, let's make a hole in the prescription green these miniature cabbages.
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