Croatian Cauliflowerfrench Beansbrussels Sprouts Recipes

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CAULIFLOWER AND BRUSSELS SPROUTS



Cauliflower and Brussels Sprouts image

This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy!

Provided by BeccaB3c

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
1 teaspoon lemon juice
1/2 lb Brussels sprout, about 2 to 3 cups
2 tomatoes, sliced (ripe)
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1 (10 ounce) can condensed cheddar cheese soup
2 tablespoons buttered breadcrumbs

Steps:

  • Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
  • Then, cover it, and continue cooking until just tender.
  • Drain the vegetables.
  • Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
  • Sprinkle with thyme, salt, and white pepper.
  • Spoon the condensed soup on top and sprinkle with crumbs.
  • Bake at 350 degrees until bubbly and heated through.
  • (app. 25 minutes?) Serves 6.

Nutrition Facts : Calories 121.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 620.2, Carbohydrate 16.8, Fiber 4.5, Sugar 4.6, Protein 5.9

CROATIAN CAULIFLOWER/FRENCH BEANS/BRUSSELS SPROUTS



Croatian Cauliflower/French Beans/Brussels Sprouts image

This is very simple side dish. The origin of this meal is Austrian and the recipes are welcomed in my family since - ever. I will submit only cauliflower recipe, but the system is the same with other vegetables.

Provided by nitko

Categories     Cauliflower

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 6

800 g cauliflower
60 g butter
3 tablespoons breadcrumbs
200 g sour cream
15 g salt
water

Steps:

  • Put cauliflower in hot water, add salt and cook until soft.
  • Melt butter in a pan, add bread crumbs and fry it until dark brown (do not burn it).
  • Take out cauliflower cut it in pieces and put it into hot pan with butter and bread crumbs. Fry it just 2-4 minutes and mix gently to cover with bread crumbs.
  • Before serving, add sour cream.
  • You can also eat it without sour cream, so just put the sour cream jar on the table. Serve with roasted meat.
  • The same procedure is with French beans or Brussels sprouts, but make sure to put green vegetables into hot water - that will keep green colour.

Nutrition Facts : Calories 301.6, Fat 22.9, SaturatedFat 14.1, Cholesterol 53.2, Sodium 1702.6, Carbohydrate 20.3, Fiber 5.5, Sugar 5.5, Protein 7

FRENCH ONION BRUSSELS SPROUTS



French Onion Brussels Sprouts image

Here is an easy way to dress up brussel sprouts. If you like brussel spourts this is for you. I can't promise to make you love brussel sprouts if you don't already but I do encourage you to try them this way. Fresh sprouts make a difference.

Provided by Chef Jean

Categories     Vegetable

Time 20m

Yield 1 lb, 4 serving(s)

Number Of Ingredients 6

1 lb fresh Brussels sprout
1 tablespoon butter
1 tablespoon olive oil
4 tablespoons French onion soup mix (1 packet)
2 cups water
salt and pepper

Steps:

  • Trim the root end off the sprouts, peel off the first layer of leaves and cut each one on half.
  • Heat butter and oil in a large frying pan until the butter just starts to brown. Add the sprouts being careful not to get splattered with hot oil.
  • Stir or toss frequently until the sprouts are nicely browned.
  • Add the water and soup mix and simmer uncovered for about 7 minutes. Taste a sprout and season to taste with salt and pepper.

Nutrition Facts : Calories 126.1, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 659.7, Carbohydrate 15, Fiber 4.8, Sugar 2.9, Protein 4.4

GREEN BEANS WITH LENTILS



Green Beans with Lentils image

Another spartan vegetable side that we make at home, but this one's always been my favourite and is the reason why I love french beans! Once when I was a kid, I sat on my kitchen platform and ate the entire 4 servings of this dish that my mom made, while she was cooking the rest of dinner!

Provided by Anu_N

Categories     Lentil

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

250 g fresh green beans or 250 g French beans, chopped into 1/4 inch pieces
3/4 cup water
1 tablespoon dried lentils or 1 tablespoon mung dal
2 teaspoons vegetable oil
1/2 teaspoon mustard seeds
1/8 teaspoon salt
1 pinch turmeric powder

Steps:

  • Heat oil in a saucepan on a low flame and add the mustard seeds.
  • When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water.
  • The water should be sufficient to cover the beans, so add some more if necessary.
  • Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked.
  • Check to see that the water is sufficient (that is, the mixture isn't dry) every 10 minutes, with stirring, and add more water if necessary.
  • After 30 minutes most of the water should have evaporated.
  • Switch off burner, remove from flame and serve hot.

CROATIAN SIMPLE FRENCH BEANS SALAD



Croatian Simple French Beans Salad image

This is very simple salad where you use cooked French beans. You can use flat or round bean or green or yellow one, the procedure is the same. I do not use olive oil and only vinegar (not acceto balsamico). I also use honey vinegar (I have a friend who is in bee-honey business and he produces that honey vinegar. It is extremely healthy and excellent taste; you can drink it with water alone.)

Provided by nitko

Categories     Vegetable

Time 35m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 7

300 g French beans
1 garlic clove
1 tablespoon vinegar
1 tablespoon oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water

Steps:

  • Clean French beans, cut into 5 cm pieces and cook in hot water (throw it into hot water to preserve nice green color).
  • Cook 10 minutes and than change water and cook until soft. Remove French beans from water and put into a salad bowl.
  • While hot, pour over oil and finely minced garlic. You can also season it completely with vinegar (use water to dissolve vinegar if it is too strong) salt and pepper but cool it and eat cold.

Nutrition Facts : Calories 385.7, Fat 6.6, SaturatedFat 0.9, Sodium 406.1, Carbohydrate 64.5, Fiber 25.2, Protein 18.9

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