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Brussels sprouts and battered carrots

Vegetables60 minutes6 people180 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

Battered carrots and cabbages

Do you like Brussels sprouts? If the answer is yes, you will enjoy today's recipe. And, if you don't like them too much, give it a try, because you might change your mind.

We will cook the steamed vegetables, in the varoma. Then we will prepare a batter in the glass and we will go through that mixture our already cooked vegetables. Then we will only have to fry in abundant oil and enjoy. 

You can use a deep fryer. If you don't have one, try using a saucepan instead of a frying pan: this is how we get the vegetables to be covered with the oil using less quantity.

I leave you a link to a breaded chicken recipe, in case you like this type of preparation: Chicken in batter with lemon sauce.

Brussels sprouts and battered carrots

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A fun way to eat vegetables

Brussels sprouts and battered carrots
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: vegetables
  • Calories: 180
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500 g of water
  • 370 g brussels sprouts
  • 130 g carrot
  • 180 g flour
  • 1 egg
  • 20 g olive oil
  • 150 g of sparkling water or beer
  • 1 pinch of salt
  • A little pepper
  • A little turmeric
  • Abundant oil for frying

Preparation

  1. We put the 500 g of water in the glass.

  2. Place the clean Brussels sprouts between the bowl and the varoma tray. We peel the carrots, we chop them (so that they have a size similar to that of the cabbages) and we also place them in the varoma.

  3. We put the varoma in its position, with its cover, and program 25 minutes, varoma temperature, speed 1.

  4. We reserve our vegetables already cooked.

  5. We empty, wash and dry the glass.

  6. Put the flour, the egg, the 20 g of oil, the sparkling water, the salt, the pepper and the turmeric in the glass. We program 20 seconds, speed 5.

  7. We put this dough in a bowl, cover it and reserve in the refrigerator for about 15 minutes. 

  8. After that time we put plenty of oil in a saucepan. When it is hot, we coat our vegetables in the dough that we have just prepared and fry it.

  9. We remove the vegetables from the oil, when the batter is golden, and we put our vegetable snacks on a plate or source with absorbent paper.

Notes

We can cut the quantities in half.

More information - Chicken in batter with lemon sauce

Source - Vorwerk


Discover other recipes of: General

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