Brussels to the chips represent a dish that can be served both during dinner, with nothing else, as well as at lunch or food as a main dish accompanied by our favorite garrison. The advantage of this recipe for Brussels cabbage compared to others is that it is a very simple, fast and tasteful preparation. Brussels choles have a high content of vitamins A and C, as well as essential minerals for the body such as iron and calcium. On the other hand, they are rich in folic acid, a fact that makes them a perfect food for pregnant women. To take advantage of all these properties, the ideal is to consume them boiled or baked. However, if we do not care to skip the diet for a day to enjoy a delicious dish of Brussels to the Ajillo, the touch of garlic mixed with the parsley and the white wine contribute to this vegetable an aroma and texture that will surprise you. Stay in recipes and discover with us step by step!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make Brussels to the Ajillo: |
| 500 grams of Brussels choles 4 cloves of garlic 1 handful of parsley ½ glass of white wine 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Brussels to the Ajillo:
1. The first thing we must do to prepare the recipe for Brussels to Ajillo is boil the vegetable. To do this, we remove the first leaves from the choles and stems, wash them well and disinfect. Then, we put a pot with boiling water and, once the boiling point is reached, we cook the Brussels choles for approximately three minutes over high heat.
Trick: To disinfect the Brussels cabbage we place them in a container with water, vinegar and a teaspoon of bicarbonate. We let them stand for 15 minutes.
2. We cast the Brussels cabbage reserving half a glass of cooking water for later. Apart, peel and chop the garlic cloves. If we use fresh parsley, we also chop it at this point.
3. To make the Brussels to the Ajillo, we take a Honda pan and put a jet of olive oil. When hot, saute the chopped garlic over medium heat until they begin to take color.
4. We add the white wine and the half glass that we reserve the cooking water of the choles and stir with a wooden spoon. We add the parsley and mix well so that all aromas are integrated. Optionally, we can add a little thyme or rosemary so that the Brussels to the Ajillo choles acquire a touch of extra flavor.
5. Seconds after adding the parsley, we incorporate the Brussels cabbage into the pan and cook everything together for approximately three minutes. We tried to add more salt if we consider it necessary and, when the ready preparation is, we turn off the fire.
6. We serve the Brussels to the Ajillos cabbage immediately and enjoy them accompanied by roasted potatoes, sauteed vegetables with butter, or the garrison that we like the most. And if you want to know other recipes with Brussels cabbage, we recommend you consult the one with Brussels Baked with cheese, it is delicious!
