This is how it gets really clean

Cut off the stalk

When buying, you should look for smooth, flawless, green and tightly closed florets. Due to storage, however, it is inevitable that the stalk of the Brussels sprouts will turn dark even if the quality is good.

Therefore, cut off the dried-on interface in the first step.

Plucking off unsightly leaves

Most of the time the outer, rather hard, yellowed or fibrous leaves are already loosening. If this is not the case, pull it off towards the trunk with your fingers.

Wash Brussels sprouts

Since Brussels sprouts do not grow on earth and are almost always pre-washed on the market, some people do not wash the florets. But since you never know how many hands the vegetables have already gone through before they are sold, you should still clean the Brussels sprouts thoroughly before cooking:

1. First, let water run into the sink.
2. Put in the cleaned florets and move them with your hands.
3. You can rub off dirt with your fingers.
4. Lift out the Brussels sprouts and drain them in a colander.

Boil Brussels sprouts

Brussels sprouts only take five to seven minutes to cook. That's why these vegetables are perfect for quick cooking.

1. Put the Brussels sprouts in a saucepan with boiling water to which you have added a little salt.
2. Turn the stove down a little, the water should only simmer.
3. The Brussels sprouts are done if you can skewer the florets with a knife.

Storage at home

In order to Correct storage is the key to keeping Brussels sprouts crisp at home. After shopping, put the vegetables in the refrigerator's vegetable drawer. First remove the plastic packaging and wrap the florets in a slightly damp kitchen towel.

If Brussels sprouts are rather heavy in your stomach, season them with fennel, aniseed or caraway seeds. These make the cabbage more digestible.