Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept (2024)

FAQs

Creamed Brussels Sprouts Recipe – Oma's Rosenkohl Rezept? ›

The combination of techniques, searing then roasting, is what gives restaurant Brussel Sprouts the upper hand on the until-now pathetic homemade variety. Eureka! Avoid using a glass baking dish with very high sides, as this will trap moisture inside the pan, causing the sprouts to steam rather than roast.

The combination of techniques, searing then roasting, is what gives restaurant Brussel Sprouts the upper hand on the until-now pathetic homemade variety. Eureka! Avoid using a glass baking dish with very high sides, as this will trap moisture inside the pan, causing the sprouts to steam rather than roast.

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

When should you not eat brussel sprouts? ›

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

The larger the Brussels sprouts grow, the more they take on the qualities of cabbage. Large pieces will be slightly more bitter, while smaller Brussels sprouts are a little bit sweeter. Save the big ones for roasting, when the combo of high heat and fat coaxes out every drop of sweetness.

A lot more salt is used to season vegetables

Professional chefs take seasoning seriously, and that's why vegetables always taste better at a restaurant.

Chefs season at every step of the cooking process

For restaurant chefs, this means seasoning at every step and tasting as they go to ensure each component tastes great. Salt can help coax the natural flavor out of ingredients like vegetables and meat, while herbs and spices infuse them with additional flavors.

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.