in Recipes

Brussels sprouts with beetroot

updated

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Ingredients for 3 servings:

  • 300 g beetroot
  • 300 g Brussels sprouts
  • 5 sprigs of parsley, chopped
  • 1 tsp mustard
  • e.g. tarragon
  • e.g. raspberry vinegar or orange or lemon juice
  • some nutmeg
  • n. B. Sunflower seeds, roasted
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

exciting combination

Peel and dice the beets. Then fry them gently and deglaze with a little salted water or broth. Cut the Brussels sprouts into halves or quarters, depending on their size, and roast them slowly in a pan, then season with salt and pepper. Just before the end, add the nutmeg. Be careful not to burn, then add a little water if necessary. Once both are cooked, stir them together in the pan and season with mustard, vinegar, etc., parsley, and tarragon, if desired. Sprinkle with roasted sunflower seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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