Tag: Brussels

Brussels sprouts, good for the bones – Italian Cuisine

They are good for the skeleton, but also for the eyes and concentration: here are all the benefits contained in a very small vegetable

Brussels sprouts? A real cure-all for the bones. And not only. Also for the eyes, for the heart, for the prostate and for the brain these vegetables represent a precious mine of health. The bones, however, are the ones that can benefit most from the consumption of Brussels sprouts. And here's why.

Mine of vitamins and minerals

The secret of the privileged relationship of Brussels sprouts with bone health lies in the abundant presence in these small vegetables of vitamin K, which guarantees the correct functionality of some proteins that form and keep our bones stronger. But not only that: Brussels sprouts also contain excellent quantities of mineral salts (starting from iron, calcium and phosphorus), as well as proteins and fibers. The other vitamins present are instead those of group B, vitamin A and vitamin C.

Property to no end

Stimulants of brain activity and concentration, Brussels sprouts also owe these properties to two other elements of which they are particularly rich: thiamine and thefolic acid. Furthermore, it is a food with an important beneficial action on metabolism female hormone and recognized properties antianemic is detoxifiers. As if that weren't enough, Brussels sprouts are also a real mine of antioxidants, among which the zeaxanthin, known for its protective action against the retina of the eyes.

A recipe for bone health

Now, knowing how good Brussels sprouts do, it's time for a recipe for bone health: Brussels sprouts and salmon, Fish rich in vitamin D, that is another important ally in this sense. It begins by washing and boiling 150 grams of sprouts in salted water for ten minutes; in the meantime, in a pan with a little oil, cook two fillets of salmon. After draining the sprouts, they are tossed in another pan with one knob of butter; final touch with parsley and a little pepper and that's it.

Other than Brussels

Final curiosity: despite the name, these small vegetables seem to have little to do with Belgium. They would in fact originate in Italy and only later do they seem to have been imported into the Northern European country thanks to Roman legionaries. However, over three quarters of their world production currently has an English accent, although the cultivation of Brussels sprouts is also widespread in France and Holland.

Raw Brussels sprouts … in the salad – Italian Cuisine

Not all vegetables and vegetables must necessarily be consumed after cooking: raw Brussels sprouts are in fact also ideal for preparing a delicious salad. Here is the recipe

There are vegetables that it is advisable to eat cooked (such as carrots), others that instead yield more – in nutritional terms – when eaten raw, such as fennel, spinach, cucumbers, red tomatoes, onions and – unexpectedly – the Brussels sprouts. Yes, because it has always been thought that these small green spheres must necessarily be cooked, but it is also possible to enjoy them raw, perhaps using them for the preparation of delicious salads. Here are some tips for serving raw Brussels sprouts, thus preserving their nutritional properties.

The great family of crucifers

Brussels sprouts are part of the vegetable family of cruciferous, or all those vegetables that make flowers with petals that form a sort of cross, like broccoli is cabbages. But that's not all: numerous other foods fall into this category, from rocket salad to the cauliflower. In all cases, these are foods with numerous beneficial properties and several important nutritional values. Just think of the vitamins B, B6, C and K, present in quantities that are far from negligible precisely in Brussels sprouts.

Salad with Brussels sprouts: what you need

There are so many ways to use a versatile ingredient like this in the kitchen. Brussels sprouts can in fact also be prepared in the oven or au gratin, but it is only eaten raw which can guarantee the greatest contribution to our body of all their countless property and beneficial substances. For a delicious Brussels sprout salad, side dish ideal for different dishes based on fish, but also of meat, you need to get 250 grams of these delicious vegetables, 50 grams of Pine nuts, half a white onion, one carrot, salt, lemon juice and olive oil.

Method

Bringing this simple and tasty dish to the table is very easy. We start by cutting à la julienne carrot and half an onion; then wash, clean and thinly slice the Brussels sprouts and then add the toasted pine nuts. All that remains is to season everything with oil, salt and lemon juice and leave in fridge for about twenty minutes before serving. Wanting to ensure an even better and more intriguing taste thanks to this easy recipe, here are the two "secret" ingredients: apples is pecorino cheese. In fact, just add to the dish, before seasoning it, a sliced apple and / or about 100 grams of pecorino grated to get a salad with Brussels sprouts to literally lick your lips.

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The different cooking methods of Brussels sprouts – Italian Cuisine

Rich in vitamins and mineral salts, Brussels sprouts can be used in the kitchen in many ways: from the oven to the pan, here are some useful tips

The ways of Brussels sprouts they are infinite. Boiled, browned, baked: a veritable mine of health for bones, sight and memory, these small vegetables can be used in the kitchen in many ways. For those looking for some advice on their different cooking methods, here are some tips.

Baking

Rich in vitamins A, C, K and group B, as well as iron, phosphorus, football and antioxidants, Brussels sprouts are perfect in the oven. For the baked Brussels sprouts you need to get: 600 grams of vegetables, 100 grams of grated Parmesan, 30 grams of butter, 150 grams of bacon and salt. After blanching them, cut the sprouts in half and pour them into a pan with the bacon previously browned in butter. A few minutes and then you have to drain everything and arrange the contents of the pan in a baking dish, adding the cheese and stirring well, before baking at 250 degrees. Ten minutes of waiting and the baked Brussels sprouts are ready to be served.

Browned Brussels sprouts

For this preparation, ideal for a side dish tasty and healthy, you start by boiling 500 grams of sprouts for about ten minutes cross engraved. Meanwhile, a pan is heated with olive oil, one onion minced and 200 grams of bacon or guanciale; the small vegetables are also browned for another 6-7 minutes, together with a little salt and pepper, and finally the browned Brussels sprouts are served, perhaps as an accompaniment to a dish based on pig or turkey.

Boiled side dish

Things more simple they are often even the best. Like boiled Brussels sprouts, delicious on their own but also as a side dish for a nice fillet steak of baked perch. Just start by cooking 500 grams of sprouts in salted water for twenty minutes. Then they drain, they are seasoned with a generous drizzle of olive oil and a pinch of ground pepper and are served at the table, preferably remembering to accompany the whole thing toast of toast.

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