Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Brussels sprouts |
2 eaches | Apples, halved & cored |
4 tablespoons | Olive oil |
1 each | Yellow bell pepper, chopped |
1½ cup | Apple cider |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
2 eaches | Star anise |
¼ cup | Balsamic vinegar |
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 skillet's 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