Spring on your plate: Brussels sprouts slaw

by time news

Brussels sprouts – love or hate them. The latter is probably mainly due to the soft-boiled, bitter Brussels sprouts variation that Grandma used to serve alongside boiled potatoes with roulades. Fortunately, the Brussels sprouts in this crunchy, colorful slav have nothing to do with that. The Georgia-born and Melbourne-based chef Alice Zaslavsky, with her wonderfully illustrated volume “Colors of Greens”, offers the best opportunity to rediscover all kinds of vegetables from scratch – thanks to 50 detailed “vegetable portraits”, i.e. extensive product knowledge, and 150 Recipes for raw food as well as for hot dishes.

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