1 pound Brussels sprouts
2 apples
2 Tbs. butter
2 Tbs. olive oil
1 yellow or red onion, chopped
1 1/2 c. apple cider
1/2 tsp. salt
1/2 tsp. pepper
2 star anise
1/4 c. balsamic vinegar

Trim sprouts and halve lengthwise. Cut apples into 1/2-inch cubes. Melt butter and oil in large skillet over low heat. When mixture foams, increase heat to medium and add apples and onions; sauté until apples are soft and onions are translucent, about 4 minutes. Add sprouts; sauté 3-4 minutes. Add remaining ingredients, except vinegar. Cover, reduce heat, and simmer until sprouts are easily pierced with a fork, about 10 minutes. Discard anise. Remove contents of pan with slotted spoon to warm serving dish; cover. Heat liquid in pan over medium-high heat until reduced by half. Add vinegar; cook 2-3 minutes, stirring and scraping pan to loosen any stuck-on bits. Pour over sprouts; serve immediately. Serves 6.

(from Vegetarian Table: France)

Back to top