- Roasted Brussels with Garlic and Paramesan Cheese (கிளைகோஸ் பொரியல்)
- Brussels Sprouts are thought to be a native of Belgium, specifically to a region near its capital, Brussels after which they are named. They resemble miniature cabbages. They grow as a bunch and look like tiny branches,which explains the tamil name கிளைகோஸ் (kelakos) - kelai refers to branches and kos is cabbage.
- Since last few years, it is commonly available in Tamilnadu, India, with more local farmers producing it. In Singapore it is available at leading supermarkets.
- Brussel sprouts is an excellent source of Vitamin A, C, E and one of those few vegetables that have traces of the B vitamins. It is rich in manganese, potassium, iron, calcium, magnesium, phosphorus and even some omega 3 fatty acids and proteins.
Brussel sprouts have high iron content. The high calcium content in Brussels sprout aids in maintaining high bone density and dental health.
Garlic - 3 cloves
Black pepper - 10 to 12 nos.
STEPS:
Slice the Brussels into halves and pound the garlic.
Pound the black peppers into a coarse form and keep separately.
Heat olive oil in a medium flame, add smashed garlic and cook until lightly browned.
Add sprouts, mix well and let the pieces be coated with oil and garlic. Turn the cut side down, cover, and cook without stirring on medium-low heat for 3 to 4 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty flavor enhanced by garlic.
Add freshly grated parmesan and fresh pepper & finally salt to taste.
Decorate with more cheese on top before serving.
Paramesan cheese - 3 tb spoons (grated)
Olive oil - 2tbspoon
Slice the Brussels into halves and pound the garlic.
Pound the black peppers into a coarse form and keep separately.
Heat olive oil in a medium flame, add smashed garlic and cook until lightly browned.
Add sprouts, mix well and let the pieces be coated with oil and garlic. Turn the cut side down, cover, and cook without stirring on medium-low heat for 3 to 4 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty flavor enhanced by garlic.
Add freshly grated parmesan and fresh pepper & finally salt to taste.
Decorate with more cheese on top before serving.
My Notes:
I like to eat this dish as it is,when it is warm. It is crunchy and tasty. Add Peacon nuts or walnuts for a nutty feel. I prefer the later.
Can have it as a side dish for rice varieties or add this to your cooked pasta or spaghetti. Have it with your toast or even soup.
Choice is yours, but I assure that the taste of this simple preparation is going to linger for long and will prefer this to the regular cabbage.
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