Coles de bruselas arguiñano

Coles de bruselas arguiñano

cocina-y-gastronomia

Sauteed brussel sprouts recipes

Many people hate brussel sprouts because when they have tasted them they have not been well cooked and have not had a pleasant flavor, in fact many have eaten them boiled or sautéed and so they do not taste very good. The best way to eat them is baked (cooked until caramelized as here, or fried as in this other recipe).
They are very easy to prepare, although they are a bit laborious because you have to take each of the cabbages and cut them in halves or in four if they are very big, wash them, season them and put them in a tray in a single layer.
Some people turn them one by one in the middle of the time, but I don’t do it. If you look at the photos it looks like they have burnt bits but they are not burnt, they are «caramelized» and they reheat quite well.
To prepare them you have to cut the stem and then cut them in halves, removing the outside leaves that are ugly. Wash them with water and dry them. Then put them in a bowl and season them with olive oil and kosher salt (without fear).    Bake them at 425 F for about 20 minutes.

Sautéed brussel sprouts with garlic

Many people hate brussels sprouts because when they have tasted them they have not been well cooked and have not tasted pleasant, in fact many have eaten them boiled or sautéed and so they do not taste very good. The best way to eat them is baked (cooked until caramelized as here, or fried as in this other recipe).
They are very easy to prepare, although they are a bit laborious because you have to take each of the cabbages and cut them in halves or in four if they are very big, wash them, season them and put them in a tray in a single layer.
Some people turn them one by one in the middle of the time, but I don’t do it. If you look at the photos it looks like they have burnt bits but they are not burnt, they are «caramelized» and they reheat quite well.
To prepare them you have to cut the stem and then cut them in halves, removing the outside leaves that are ugly. Wash them with water and dry them. Then put them in a bowl and season them with olive oil and kosher salt (without fear).    Bake them at 425 F for about 20 minutes.

Coles de bruselas salteadas con bacon

Soy fan de las aceitunas y las cebollas y el cilantro y el tofu y las coles de Bruselas y el queso apestoso. Todavía me reservo mi derecho a odiar todo tipo de melón, pero sólo porque (para mí) sabe aguado, y no hay nada peor que el sabor aguado.
Así que, como soy una persona no tan quisquillosa, me encantan los puerros. Y menos mal: los puerros son una parte esencial de la cocina española. Los puerros forman parte esencial de muchos platos españoles: sopas (recetas 1, 2), guarniciones y más sopas. Su sabor es similar al de una cebolla, pero más suave y blando de alguna manera. Estoy deseando hacer esta receta algún día: Puerros pequeños a la parrilla con salsa romesco.

Coles de bruselas fritas en la sartén con bacon

Soy fan de las aceitunas y las cebollas y el cilantro y el tofu y las coles de Bruselas y el queso apestoso. Todavía me reservo mi derecho a odiar todo tipo de melón, pero sólo porque (para mí) sabe aguado, y no hay nada peor que el sabor aguado.
Así que, como soy una persona no tan quisquillosa, me encantan los puerros. Y menos mal: los puerros son una parte esencial de la cocina española. Los puerros forman parte esencial de muchos platos españoles: sopas (recetas 1, 2), guarniciones y más sopas. Su sabor es similar al de una cebolla, pero más suave y blando de alguna manera. Estoy deseando hacer esta receta algún día: Puerros pequeños a la parrilla con salsa romesco.