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

FAQs

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

Kohl (cabbage), Grünkohl (kale), Rosenkohl (Brussel sprouts), Blumenkohl (cauliflower), and Kohlrabi to name a few, along with Brokkoli and Rucola (although by phonetics only).

Kohl (cabbage), Grünkohl (kale), Rosenkohl (Brussel sprouts), Blumenkohl (cauliflower), and Kohlrabi to name a few, along with Brokkoli and Rucola (although by phonetics only).

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

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.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Did you know? Britons eat more Brussels sprouts than any other nation in Europe. Our sprout industry is worth £650m and the area covered by sprout fields in the UK is the equivalent of 3,240 football pitches. It's fair to say that these days, no one loves sprouts more than the British.

Sorry Britain, but it's "Brussels sprouts", not "Brussel sprouts" A shock new YouGov Omnibus poll reveals that most Britons use the wrong name for Christmas's most famous vegetable.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Moisture is the enemy of crispiness. There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

Why do so many people not like Brussels sprouts? ›

This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV. We all inherit two copies of the gene — one from each of our parents — and those of us who have two AVI variants aren't as sensitive to those bitter tastes.

Other Ways to Flavor Brussels Sprouts

Before cooking, use seasoning blends in your chosen flavor profile to amp up the taste. After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup.

Tips for cooking brussels sprouts

Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through. Don't cut a cross in the base of your sprouts.

Due to the high number of outbreaks, sprouts have been labeled as a “high risk” food. This means that people with compromised immune systems, such as children, elderly, pregnant women and those who are sick or taking medications that impair the immune system, should avoid eating sprouts.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

Slice rings of chilli and fry with punchy ginger and garlic, drizzling the coated sprouts in soy sauce and serving alongside roast pork, turkey or chicken. You can mix up your Sunday roast with this side, adding creamy mashed potato and gravy. We have more vegetarian side recipes for your cooking pleasure.

Brassica oleracea (Gemmifera Group) (Brussels Sprouts, Sprouts) | North Carolina Extension Gardener Plant Toolbox.

If speaking French they call them “choux de Bruxelles” because that's what they're called in French. If speaking Dutch/Flemish apparently they're “spruitjes”. In German they're “der Rosenkohl” (yes, singular). And in English they're Brussels sprouts.

Brussels Sprout: Brassica oleracea Gemmifera Group, Family Cruciferae. The Brussels sprout is a single-stemmed, tall biennial growing to a height of around 1 meter in its first season. The main edible portions of the crop are the small, tightly formed axillary buds that develop in the axils of the expanding leaves.

Kohl noun. cabbage, rubbish, nonsense.