Brussels Sprouts Poached in Cider with Onions & Apples
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 ts Salt
- 1 lb Brussels sprouts
- 1/4 c Balsamic vinegar
- 1 1/2 c Apple cider
- 2 ea Apples, halved & cored
- 2 ea Star anise
- 1/2 ts Black pepper
- 1 ea Yellow bell pepper, chopped
- Onion
- 4 tb Olive oil
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Slotted spoon