Brussel sprouts may be unfamiliar to many. It looks like miniature of cabbage. Though it is not widely available in usual market, we may spot this in some super markets. This is very rich in vitamin C and vitamin K. It gets cooked very easily so take care not to overcook for it may lose its nutrients very easily on cooking for a long time. Also it is best when cooked with extra oil. Little of cheese in the end makes it even good.
This has a good taste when fresh, so do not store in the refridgerator for more days. The outer layers has to be removed a little to check for worms. This simple stir fry goes well with soup. My young one is very fond of this.
INGREDIENTS
nutritional information: serves 2-3
20 brussel sprouts
1 tbsp olive oil
3 garlic cloves
1 tbsp cheese grated
salt to taste
pepper to taste
Method:
1. Take required quantity of brussel sprouts and wash them well. Remove 2-3 layers and check for worms if any.
2. Quarter them vertically, keeping the base intact or the leaves may seperate while cooking. Crush garlic.
3. Add olive oil in a pan and add garlic. Let both of them get heated simultaneously so that garlic flavours are infused in the oil by the time it gets heated. When the garlic starts slight browning add brussel sprouts and mix well. Add required salt.
4. Mix them now and then for few minutes until they get cooked. Taste them and when you feel they are done add pepper and mix well. Now switch off the flame and add cheese, mix well.
It tastes good when hot and when more oil and cheese are used. Goes very well with soup or as a side.
Notes:
Adding cheese enriches the taste. Add more cheese if serving for children.
You also add chopped big onion as for other stir fry. I skipped them to make it simple.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
