Brussels sprouts with mushrooms
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251Brussels sprouts do not only belong in the soup, but it can be made into a tasty and nutritious food, which like opponents of this healthy food.
recipe,photo-recipe,mushrooms,brussels sprouts,Vegetarian dishes,Racio breakfast,Lactose-Free,Gluten-Free,Seasonal recipes
Vegetarian dishes
Categories
Vegetarian dishes › Racio breakfast › Lactose-Free › Gluten-Free › Seasonal recipes › Season - Brussels sprout (autumn) › Season - Brussels sprout (spring) ›
Ingredients
Ingredients
| brussels sprouts | 7.75 | oz | 220 | grams | |
| garlic | 1 | clove | 1 | clove | |
| ground black pepper | 0.25 | tsp | ¼ | teaspoon | |
| mushrooms | 4.25 | oz | 120 | grams | |
| onion | 4.25 | oz | 120 | grams | |
| rapeseed oil | 0 | tsp | ½ | milliliter | |
| salt | 0.25 | tsp | ¼ | teaspoon |
Recipe
3.
brussels sprouts 7.75 oz (220 g)
Rinse each florets, clean it and cut it into halves or quarters.
4.
salt 0.25 tsp
Add the Brussels sprout to the pan, salt, mix and cover. Stew together for about 5 minutes.
5.
garlic 1 clove
Add finely chopped garlic and continue to simmer until the Brussels sprout softens.
Bon appetit!