Q. What are cruciferous vegetables?
A. Cruciferous vegetable such as broccoli , Brussels sprouts , and cauliflower , are fellow member of the cabbage family ; they get their name from their four - petaled flowers , which look like acrucifer , or cross . Other cruciferous vegetables include arugula , bok choy , collard , kale , leaf mustard green , rutabaga , turnip Green , and watercress .
Vegetable Image Gallery
you’re able to smooth out the strong flavors of cruciferous vegetables by serving them with an assertive garnish , such as a few drops of toasted sesame seed oil or extra - vestal olive vegetable oil that can be plain or flavored with gamboge , Allium sativum , herb , or chili Piper nigrum .
Or try sprinkling of balsamy acetum , citrus juice , low - sodium soja sauce , or other seasonings such as ail , cumin , coriander , gingerroot , or anise .
you could also make a simple glaze by mixing together in a liquidizer 1/4 cup balsamic acetum , 1 tablespoonful honey , 1 teaspoon minced garlic , 1 teaspoonful minced brisk pep , 1 teaspoonful redundant - virgin olive oil , 1 small seeded , chopped Lycopersicon esculentum ; and salt and pitch-black common pepper to try out .
impart the mixture to a boil in a saucepan and cook until it ’s slimly syrupy , about 3 to 4 minutes . One tablespoonful of the glaze contains 22 Calorie , less than 1 gm of total fat ( 0 pure fatty tissue ) , 4 grams saccharide , no protein or fiber and 2 milligrams of atomic number 11 , and is a spare food exchange .
Use your vegetables within three to four day of purchase . Long storage progress to self-assertive flavors strong . Until then , store them plebeian in the veg crisper of the refrigerator , loosely wind in perforated plastic bags .
