John Myers
Ingredients for 4 servings:
- 500 g Brussels sprouts
- 1 organic orange(s)
- 2 tbsp maple syrup or sugar beet syrup
- 2 tbsp mustard oil, peanut oil or hazelnut oil
- 1 tbsp olive oil
- 1 tbsp fruit vinegar
- salt and pepper
- 1 handful of pine nuts
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes
Peel the Brussels sprouts. First, remove the 1-2 less attractive leaves. Then peel the sprouts until only a small floret, about 1 cm in size, remains. This is a bit fiddly, but after a while, it gets easier. Place the leaves in boiling salted water for two minutes and then let them cool next to each other on a baking sheet. If you pile them up, they will continue to cook and become mushy. Bring the water back to a boil and let the florets cook for 3-4 minutes. Let them cool next to each other. The short cooking time prevents the typical Brussels sprout smell and aroma. The Brussels sprouts have a completely different, pleasant flavor. Then grate the zest of the organic orange and squeeze out the juice. Mix the juice with the zest, maple syrup, vinegar, and oil, and season with salt and pepper. Then toast the pine nuts. Place the Brussels sprout leaves and florets in a bowl and gently toss with the dressing. Finally, sprinkle the pine nuts on top.
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