Salad with Brussels sprouts and almonds - Brussels sprouts extremely strongly protect against the appearance of all forms of cancer and are important for boosting immunity. Cleanses the body of harmful ingredients by accelerating bowel movements.
The vegetable resembles miniature heads of cabbage and is an excellent source of vitamins C, A and K, folic acid, potassium, manganese and cellulose.
Medical research has shown that Brussels sprouts protect against the appearance of all forms of cancer. It is especially important for boosting immunity.
Cleanses the body of harmful ingredients by accelerating bowel movements.
This sprout is a product of my parents, it grows in our garden and is quite easy to grow…
Salad with Brussels sprouts and almonds - Snezana Kitanović - Recipes and Cookbook online
Broccoli is extremely protective against the appearance of all forms of cancer and is important for boosting immunity. Cleanses the body of harmful ingredients by accelerating bowel movements.
The vegetable resembles miniature heads of cabbage and is an excellent source of vitamins C, A and K, folic acid, potassium, manganese and cellulose.
Medical research has shown that Brussels sprouts protect against the appearance of all forms of cancer. It is especially important for boosting immunity.
Cleanses the body of harmful ingredients by accelerating bowel movements.
This sprout is a product of my parents, it grows in our garden and is quite easy to grow.
- 500 g of sprouts
- 150 ml sour cream
- 2 cloves of garlic
- 50 g of butter
- 50 g of almonds (chopped into leaves)
- so
- ground pepper (to taste)
- Wash and clean the cabbage, if desired, leave the heads whole or cut them in half.
- Melt 10 g of butter in a cooking pot at a low temperature and fry the almond flakes for a few seconds until golden, but take care not to burn them.
- Add a little salt and pepper, then transfer to a salad bowl.
- Melt the rest of the butter in the same or larger bowl at a moderate temperature, then add the sprouts and finely chopped garlic.
- Add salt and pepper to taste and simmer for about seven minutes, stirring constantly.
- When the heads start to take on a yellowish hue, put the sour cream and wait for it to boil, reduce the temperature and let it boil gently in a covered container for ten minutes, stir occasionally, then uncover and cook for another ten minutes, with occasional stirring.
- When the brussels sprouts are soft enough, if necessary, add more salt and pepper, then transfer it to the salad bowl with the almonds. Serve hot or cold.
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