Jonge boerenkool kan naast gekookt

Jonge boerenkool kan naast gekookt ook rauw gegeten worden, bijvoorbeeld in een groentesalade, volgroeide boerenkool moet echter gekookt worden omdat het hogere vezelgehalte voor een taaiere groente zorgt, een goed alternatief voor koken is stomen met slechts een klein beetje water, ook gewoon licht gebakken in een pan met wat olijfolie is boerenkool erg smakelijk, een paar minuten gestoomd of gebakken is de groente nog lekker knapperig en erg smaakvol, Een gouden regel , hoe minder je kookt, hoe meer vitaminen en mineralen je behoudt, vitaminen verlies je door de warmte, terwijl de mineralen verloren gaan doordat ze overgaan in het water, dus ook bij niet koken kan je mineralen verliezen door de kool versneden in water te laten liggen, als je boerenkool in ruim water kookt, ben je al snel bijna de helft van de mineralen en vitaminen kwijt, Voeg zout en andere specerijen pas na het koken of bakken toe, naast zout erg geschikt om boerenkool extra smaak te geven en meer diversiteit in je gerechten te brengen: een scheutje olijfolie, wat vers citroensap,

Resultaten (Engels) 1:

Young Kale can also be eaten raw, such as in a cooked vegetable salad, cooked must, however, be mature Kale because the higher fiber content for a tougher vegetables, a good alternative to cooking is steaming with just a little water, also just lightly fried in a pan with some olive oil is very tasty Collard Greens, a few minutes steamed or fried is the vegetable still crispy and tasty , A golden rule, the less you cook, the more vitamins and minerals you retain, vitamins you lose because of the heat, while the minerals lost because they pass into the water, do not cook can you lose minerals by the cabbage cut into water to pass up, as your Kale in plenty of water boils, you soon lose almost half of the minerals and vitamins , Add salt and other spices only after cooking or baking, in addition to salt very suitable to give extra flavor to Collard Greens and more diversity in your dishes: a drizzle of olive oil, some fresh lemon juice,

Resultaten (Engels) 2:

Young kale can be eaten alongside boiled raw, for example, a vegetable salad, mature kale should, however, be boiled because the higher fiber content creates a tougher vegetables is steaming a good alternative to cooking with only a little water, even just lightly fried in a pan with some olive oil kale very tasty, steamed a few minutes or baked vegetables are crispy and very tasty, golden rule, the less you cook, the more vitamins and minerals your reserves, vitamins you lose the heat, while the minerals are lost because they move in the water, so even when not cook, you can lose minerals for the coal to be blended into water, if you kale in boiling well water, you soon almost half the minerals and vitamins lost Add salt and other spices after cooking or baking far, in addition to salt very suitable to give extra flavor kale and bring more diversity in your meals: a dash of olive oil, fresh lemon juice,

Resultaten (Engels) 3:

young kale can also be eaten raw to cooked, for example in a groentesalade mature kale should be cooked because the higher fibre content for a tougher fruit provides a good alternative for cooking is cleaned with only a little water, just lightly fried in a pan with a little olive oil is very tasty, kale, a few minutes steaming or cooked vegetables still crisp and very tasty, a golden rule, the less you cook, you retain the more vitamins and minerals, vitamins, you lose the heat, while the minerals lost due to move in the water, so you can"t lose in cooking cabbage cut by the minerals in water let down. kale in clean water you cook, you soon, almost half of the minerals and vitamins, add salt and other spices after cooking or baking, very suitable for kale with salt to flavor and more diversity in your courts: a dash of olive oil, fresh lemon juice.