A picture of Boiled Brussels Sprouts.

Boiled Brussels Sprouts

cookpad.japan @cookpad_jp

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.
Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.

Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender.
For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.
Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.

Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender.
For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo

Boiled Brussels Sprouts

cookpad.japan @cookpad_jp

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.
Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.

Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender.
For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo

While Brussels sprouts are full of nutrition, they also have a distinct bitterness.
Since it's the season for Brussels sprouts, I came up with this tasty dish that features the flavor of the sprouts, and goes well with rice.

Don't over boil the Brussels sprouts, but be sure to parboil to the point where they are heated to the middle. Parboil briefly until the overall color is bright and the sprouts become tender.
For those who dislike the bitterness of Brussels sprouts, cut into halves, then toss in the ingredients. Recipe by Niwanomomo

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Ingredients

2 servings

5to 6, large Brussels sprouts
1Salt
For the seasoning:
2 tbspMentsuyu or dashi soy sauce
1Bonito flakes

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Steps

1

Remove damaged leaves, cut the root end, score a 5 mm cross into the base, then parboil in salt water.
2

Once they finish parboiling, immediately soak in chilled water to maintain the color and to prevent cooking in residual heat.
3

Cut the Brussels sprouts in half, and while they are still hot, toss thoroughly in the ingredients. They are ready to serve once they're well flavored.

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cookpad.japan @cookpad_jp

on November 30, 2013 05:55

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