Brussels sprouts are one of the richest fiber vegetables. Therefore, it is sustainably filling and digestive. Noteworthy is also its protein content, because it contains more of it than many other types of cabbage. In addition, its vitamin C content is as high as in hardly any other vegetables. In addition, brussels sprouts are impressive for their content of folic acid and vitamin K as well as for their rich potassium and iron supply.
Ingredients for 4 servings
For the Brussels sprouts
- 700 g Brussels sprouts
- 100 g chopped almonds
- 1 large garlic clove - halve
Liquid ingredients and spices
- Zest of 1 untreated lemon - finely chop
- 50 g butter (alternatively vegan butter)
- 2 tablespoons spelled breadcrumbs
- salt and pepper
Clean the Brussels sprouts, cut off the lower end and cut crosswise. Put in boiling salted water and cook for 5 to 7 minutes. Drain the cooking water and keep the cabbage covered.
Heat half of the butter in a pan, add the almonds and the garlic and roast for about 3 minutes. Then add the lemon zest, salt and pepper. Remove the garlic halves and remove the pan from the heat.
Heat the remaining butter in a small saucepan, roast the breadcrumbs golden yellow and add to the almond mixture.
Distribute everything over the Brussels sprouts and serve.
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