Brussels Sprouts Poached In Cider With Onions Recipe
1 lb 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
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
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Brussels Sprouts Poached In Cider With Onions Recipe from the Recipes 4U Cookbook
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