Brussels Sprouts

This recipe features Brussel sprouts with onions, sweet peppers, Marcona almonds, barberries, cranberries, and smoked blue cheese Moody Blue. Vegetables are sauteed with duck fat, but you are welcome to choose any other fat or oil — bacon, goose, olive oil, etc. The video shows how to prep Brussels by blanching. Once blanched, they can be stored in a refrigerator for up to 3 days and quickly finished on a frying pan with your favorite sweet and tart dry fruit, nuts, and cheese — all these ingredients are variable. Enjoy during the season while Brussel sprouts stalks are available!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start boiling water over high heat in a large pot, preferably with a perforated insert. Wash and cut off stalk Brussel sprouts. Cut them in half and separate larger and smaller pieces.

Step 2

When the water starts boiling, make it sea-salty and add all larger halves of sprouts. Cook sprouts for 2-3 minutes, depending on their size. Add smaller sprouts, cook for 1-2 minutes, and strain hot water. Do not overcook them! They are overcooked if the color is olive green.

Step 3

Prepare the rest of the ingredients.

Step 4

Heat olive oil in a frying pan over medium-high heat. Saute onions until soft and sweet. Add peppers and saute for another minute. Add dry barberries, mix, and move vegetables to the sides of the pan.

Step 5

Arrange blanched Brussels cut side down in the center of the frying pan in a single layer. Add more oil if needed. Let them caramelize until golden brown.

Step 6

Mix all vegetables and reduce the heat to a minimum. Add Marcona almonds, cranberries, and chives. Stir and let cook together for 1-2 minutes.

Step 7

Add crumbled smoked blue cheese and stir to let it melt a little. Serve on warm plates and enjoy!

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