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

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