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Sunday, 2 October 2011
CC Apple cider brussels sprouts
The wearing of the Green. Green for hope. Leafy greens. Green salads. Green soup. Green smoothies. Green garden. Green homes.
Silverbeet and Ravioli Stew. I think this side dish would be wonderful with bangers and mash or a roast dinner. Check the Cookbook Challenge round up for more green ideas.
Previously on Green Gourmet Giraffe:
This time last year: Pumpkin soufflé pudding
This time two years ago: High tea walnut, quince and maple syrup biccies
This time three years ago: NCR: 'Chinese' Soup
Apple Cider Brussels Sprouts
Adapted from Lauren Ulm's Vegan Yum Yum
Serves 4 as a side dish
2 tbsp olive oil (or margarine or butter)
450g brussels sprouts
1 cup apple cider or juice
1 tbsp olive oil
1 tbsp wholemeal flour
1 tsp seeded mustard
1/4 - 1/2 tsp salt (I used 1/4)
Heat 1 tbsp olive oil over a medium high heat in a heavy based frypan. Add brussel sprouts and fry for about 1-2 minutes until lightly browned. Add apple cider or juice. Turn down heat to medium and gently cook for about 4-7 minutes until tender. (Lauren did 4 minutes but I found mine needed an extra few minutes to be tender when I poked a sharp knife in). Use a slotted spoon to remove sprouts and set aisde.
Stir the remaining tablespoon of olive oil, flour, mustard and salt into the apple juice. Use the back of the spoon to break down any lumps of flour. Bring to the boil. It should thicken slightly. Toss the sprouts in the cider sauce and serve hot.
On the Stereo:
Heavy Weather: Weather Report
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.