John Myers
Side Dish: Brussels Sprouts, Carrots and Vegetables
The perfect side dish: brussels sprouts, carrots and vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Brussels sprouts fresh
- 3 piece Carrots
- 2 piece Bay leaf
- 2 piece Pimento
- 2 piece Cloves
- 1 piece Onion
- 1 tbsp Olive oil
- 4 piece Figs dried
- 1 tbsp Honey
- 2 tbsp White wine
- Salt
- Pepper from the grinder
- Ground coriander
- Ground cumin
- Ground allspice
- Ground nutmeg
- Ground cardamom
- Ground cloves
- Ground fennel seeds
- 3 tbsp Cream
- 2 tbsp Chopped peanuts
- 100 g Ricotta
- Clean the Brussels sprouts and carrots and cook them al dente together with two bay leaves, two allspice seeds, two cloves and salt.
- Heat the olive oil in a pan and sweat the onion, diced beforehand, until translucent. Finely dice the figs and add to the pan. Now add the cooked vegetables and caramelize with the honey. Add the spices and briefly deglaze with the white wine. Stir in the cream and use a spoon to spread the ricotta in the pan. Swirl everything briefly and sprinkle with the peanuts, done.
Facebook Comments