Brussels Sprouts Poached In Cider With Onions Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Brussels sprouts,
2 each: Apples, halved & cored
4 tbsp: Olive oil,
1 each: Yellow bell pepper, chopped
1 1/2 cup: Apple cider,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
2 each: Star anise,
1/4 cup: Balsamic vinegar,
Directions:
Trim the sprouts & halve. Set aside. Cube the apples & set aside.
Heat oil over low heat in a skillet. When hot, increase heat to
medium & add the onion & apple. Saute until the apples are soft & the
onions are translucent. Add sprouts & saute, stirring, for 3 to 4
minutes. Add the rest of the ingredients, except the vinegar. Cover,
reduce heat, simmer until the sprouts are tender, 10 minutes.
Remove the skillets contents to a warmed serving dish using a slotted
spoon. Discard the anise & keep the dish warm. Return all the
liquids to the pan, raise heat to medium-high & cook until the juices
are reduced by half. Add vinegar & cook for another 2 to 3 minutes,
stirring. Pour over the sprouts & serve immediately.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp
Heat oil over low heat in a skillet. When hot, increase heat to
medium & add the onion & apple. Saute until the apples are soft & the
onions are translucent. Add sprouts & saute, stirring, for 3 to 4
minutes. Add the rest of the ingredients, except the vinegar. Cover,
reduce heat, simmer until the sprouts are tender, 10 minutes.
Remove the skillets contents to a warmed serving dish using a slotted
spoon. Discard the anise & keep the dish warm. Return all the
liquids to the pan, raise heat to medium-high & cook until the juices
are reduced by half. Add vinegar & cook for another 2 to 3 minutes,
stirring. Pour over the sprouts & serve immediately.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp