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Thursday, June 27, 2013

Recipes–Braised Brussels Sprouts With Apples And Walnuts

There are many people who don’t like Brussels sprouts. I do and have them often even as a main course for lunch with just olive oil and tuna.  They are great sautéed in bacon, butter, or olive oil.  They are good boiled, braised, or grilled; and each type of cooking gives them a different taste.  This recipe is for those who are a bit iffy about the vegetable, for the eclectic combination of sprouts, apples, nuts provides the sweetness and variety that lessen its intensity and provide complementary flavors.  Adding balsamic, honey, and soy sauce gives the dish a very interesting Asian twist.

Braised Brussels Sprouts with Apples and Walnuts

* 1 net bag Brussels Sprouts (about 1 lb.)

* 2 medium high-flavor apples like the new, fantastic variety, Gold Rush, quartered

* 1 cup walnut halves

* 1 Tbsp. unsalted European style butter

* 1/4 cup Balsamic vinegar

* 2 Tbsp. soy sauce

* 1 Tbsp. honey

- Parboil the Brussels sprouts.  They should be firm, but slightly giving to the fork when done

- Sauté the sprouts in butter over high heat, turning frequently until at least some of them are browned

- Add the walnuts, and apples and cook until the apples are slightly soft

- Add the soy sauce, Balsamic, and honey.  Stir well, and cook for an additional 5-10 minutes

- Add 10 grindings fresh pepper and serve

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