Brussels Sprouts (500g)
| SKU | PI024 |
|---|---|
| CONTENTS | 500.00g |
| UNIT PRICE | ￥198 / per 100g |
| Country of origin | One of the following countries: (Country of origin will be specified on the product package.) Belgium France |
| RAW MATERIALS | Brussels Sprouts |
| PACKAGING AND HANDLING | Keep Frozen at -18 degrees C |
| Egg | Milk | Wheat | Nut | Buckwheat | Shrimp | Crab |
|---|---|---|---|---|---|---|
| - | - | - | - | - | - | - |
Description
A great way to torture your children is to force feed them these along with liver and spinach.
These come from Belgium. They're nutty and savory, crunchy and soft. And full of vitamins and fiber! So actually sprouts are not just good for your children, but for you as well.
SERVING SUGGESTION
All you need to do is clean them up and throw them in your frying pan.
Melt butter and olive oil over high heat until butter is foamy. Reduce heat to medium, add garlic and cook until lightly browned.
In the end, you simply add the sprouts cut side down, cover your pan, and cook on medium-low heat. 10-15 minutes should be enough. Pierce with a knife or fork to test tenderness and serve as a healthy side dish!
Thawing
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪
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Good frozen veggiespm2024/03/14Gender: MaleAge: 40 - 49Turned out nicely when fresh weren't available.
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FreshMel2024/02/26These fresh, vibrant sprouts are packed with essential vitamins, minerals, and fiber, making them a wholesome choice for those seeking to incorporate more vegetables into their diet.
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Every holidaySt Nick2024/02/15Gender: MaleAge: 30 - 39Got to have these at Christmas. But still order them for most big occasions.
Love. Them. -
Outstanding sproutsFat bastard2023/12/30All I can say is I love these brussel sprouts. even though its frozen, when cooked, it tastes just like fresh sprouts.
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美味しいです！fayruz2023/10/22Gender: 女性
凍ったまま数分レンチンするだけでよいので、お肉のつけあわせにはもちろん、少し野菜がほしい時に便利で美味しいです。マヨネーズでいただいてます。 -
miniature cabbagesNancy Wilson2023/04/18We roast them w/ a splash of balsamic vinegar. Yum.
