What are Růžička sprouts?

Brussels sprouts ( Brassica Oleracea ; Gemmifera Group) look and taste like a small cabbage, with a diameter of about 1 inch (2.54 cm). French known as Choux de Bruxelles are very popular in the UK, where consumption far exceeds the consumption of the United States. The exact origin of this vegetable is not known, but history places vegetables in Brussels in Belgium, sometime in the 16th century. Thomas Jefferson is attributed to the United States and in 1821 brought a plant from Paris of Paris. Some fans of this vegetable feel that a cold brush even helps to develop its taste. It is easy to grow in the home garden and the growing season is relatively long. Instead of creating a large one head, as their cabbage cousin is doing, they form Růžička sprouts all over the high stem. Approximately 20 to 40 keys will grow to the stem that can react and height of 3 feet (0.9 m).

Golds are a great source of vitamins A, C and K. They also contain iron, fiber, potassium a b vitamins. In addition, these sprouts also contain folate, protein and antioxidant beta-carotene. Fresh and frozen are available throughout the year.

Given their position as a nutritional force, it is unfortunate that this vegetable has something wrong. Properly cooked, have a surprisingly fine taste, almost walnut and slightly sweet. The texture of the texture that was prepared correctly should be a selection fork. Incorrect cooked, which means that it is boiled, releases lit gases and have an unpleasant mash texture.

The traditional way of preparing the Růžička germs involves their washing and removing any free or yellowish exterior leaves. Small heads should be compact; without holes that may indicate insects; and uniform size to ensure even cooking. The end of the stem is cropped and the cross can be cut into the stem if necessary. Very large keys cant cut in half before cooking.

Brussels sprouts can be cooked or steamed, only gentle or roasted in a hot oven. Baking results in delicious, soft, sweet vegetables with crunchy outer leaves. To cook them in this way, they can easily clean them, as described above, cut them in half and place them in a large bowl. They should be drizzled with olive oil and sprinkled with coarse salt and freshly ground black pepper and then thrown well to dress. The chef can spread the sprouts in one layer of baking sheet and bake in the oven 425 ° C for about 15 to 20 minutes until it is well brown and tender. The sprouts should turn once, halfway by cooking.