Brussels sprouts poached in cider with onions
6 Servings
Ingredients
| Quantity | 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 |
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 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