Skip to content

Beta This app is in Beta Testing

Warm Bmssels Sprouts and Fennel Vichyssoise

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Salt
  2. 3 cups water
  3. 12 oz. medium Brussels sprouts
  4. Olive oil
  5. Pepper
  6. Cut
  7. Potato

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. £ You won't believe there's no cream in this updated vichyssoise.
  2. Serve it piping hot to bring out the best flavors.
  3. 2 Tbs.
  4. olive oil 1 5-oz.
  5. russet potato, peeled and cut into %- to V 2 -inch dice (scant 1 cup) 1 medium fennel bulb, chopped (1 cup), plus 2 Tbs.
  6. chopped fennel fronds V 2 cup chopped shallots % tsp.
  7. whole fennel seeds ¥2 tsp.
  8. salt 12 oz.
  9. medium Brussels sprouts, cut into eighths Heat oil in saucepan over medium heat.
  10. Add potato, chopped fennel bulb, shallots, and fennel seeds;
  11. saute 3 minutes.
  12. Add salt and 3 cups water;
  13. bring to a boil.
  14. Cover;
  15. reduce heat to medium-low, and simmer 10 minutes.
  16. Add Brussels sprouts.
  17. Cover, and simmer 5 minutes, or until Brussels sprouts are tender, but still bright green.
  18. 2 .
  19. Puree soup in blender in 1-cup batches until very smooth, transferring puree to saucepan after each batch.
  20. Season with salt and pepper, if desired, and warm gently on stove.
  21. Sprinkle each serving with fennel fronds.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Blender
  • Chef's knife
  • Cutting board
  • Vegetable peeler