Healthy Breakfast #38: Dishes with microgreens
Before adding microgreens to a dish, it is advisable to taste each variety, since an adult plant may differ significantly in taste and aroma from young shoots. Some will be more saturated, while others will be neutral or, conversely, excessively spicy or peppery.
What is the taste of different varieties of microgreens
In order for the prepared dish with microgreens not to turn into an unpleasant surprise, it is advisable to ask in advance what flavor shades this or that type of microgreen gives:
#1.Mustard and watercress sprouts have a rich purple color and have a delicate, spicy, slightly insular taste. At the same time, leaf mustard (Japanese) is light green, with a peppery–spicy taste.
#2.Daikon has green leaves, pink stems and a light spicy aroma. Dishes with microgreens of this variety are more voluminous and nutritious.
#3. Nasturtium has a slightly insular taste, therefore, for those who prefer a more delicate flavor shade, it is better to mix it with a large amount of other microgreens.
#4. Beetroot has a mild aroma, and its stems can be painted in different colors — from white and pink to purple and bright orange.
#5. Onion sprouts, although they have onion flavor in combination with other microgreens, it is not felt at all.
#6. To add freshness to a salad or smoothie, you can use a coriander sprout. Despite the fact that it is a “derivative” of the leaves of mature cilantro, its aroma is more subtle and pure.
#7. Carrots give the dish juiciness and a sweet, savory taste. The same goes for kohlrabi and corn.
#8. Broccoli, lettuce leaves, spinach — such microgreens do not give any particular taste and aroma, but they are one of the most useful.
#9. Cabbage sprouts pak-choi has a pronounced island taste that gives piquancy.
#10. Rutabaga combines the…