Buy all ingredients right below the recipe
INGREDIENTS
- 15 pcs Brussels sprouts
- 100 ml apple juice
- handful of peeled hazelnuts
- 2 tablespoons butter
- 1 teaspoon white wine vinegar
- freshly ground black pepper
- salt
INSTRUCTIONS
- 1Toast the peeled nuts in a dry pan until fragrant and golden. Transfer them to a plate and let cool. Then, roughly chop them with a knife. If you have unpeeled nuts, toast them in the pan in the same way, but then transfer them to a kitchen towel and rub them after they have partially cooled to easily remove the skins.
- 2Clean the Brussels sprouts, cut them lengthwise in half, and then slice them crosswise into very thin strips. In the same, but empty, pan, add a tablespoon of butter and let it foam. Add the sliced sprouts and sauté vigorously for one or two minutes until the sprouts are tender-crisp.
- 3Deglaze with apple juice and vinegar and stir for a while longer until the liquid evaporates. Remove from heat, season with salt and pepper. Divide among plates, then return the nuts and the remaining butter to the pan. Briefly heat them together, then sprinkle over the sprouts. Serve warm.
Kuchařka pro dceru
Pesto from vegetable greens is a great way to use the whole vegetable and avoid waste. It tastes great with fresh pasta, on toasted bread, or as a seasoning for soups. Store in the refrigerator in a sealed jar covered with a layer of oil. Enjoy!