BRUSSELS SPROUTS
Brussels sprouts belong to the Brassica oleracea family. The sprouts appear on the stem of the plant and their diameter ranges from 2.5 to 5 centimeters. They are harvested once they reach a firm texture. The leaves vary in shades of pistachio to sea green with a creamy yellow-white color inside. There are numerous varieties according to color, size, flavor, and harvesting season.
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Recipes
Culture
Origin
Nutritional Value
Recipes
Recipes
Their flavor is a mixture between an earthy taste and the sweet acidity of cabbage. They can be eaten raw or cooked and are complemented well with almonds, butter, bacon, cheese (like pecorino, Taleggio and some alpine varieties), garlic, mustard, mushrooms, and herbs such as thyme and rosemary. Try them baked with bechamel and sautéed with ham and onions, or steamed … There are hundreds of ways of cooking this vegetable.
Culture
Culture
When cooked with water, they emit an unpleasant odor which can be avoided by adding a tablespoon of vinegar, so you will never have an excuse to not cook them.Origin
Origin
Their cultivation began in the 18th century in Belgium, where their consumption spread through Europe and the rest of the world during World War II.Nutritional Value
Nutritional Value
36 calories per 100 grams They are very rich in vitamin C and have hardly any fat. Thanks to their fiber content, their consumption helps eliminate acidity and prevent digestive disorders.Related Products
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