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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list. Ingredients:
1 1/2 lbs brussels sprouts or 2 (10 ounce) packages frozen brussels sprouts |
2 cups vegetable broth |
1/4 cup wine vinegar |
2 tablespoons olive oil |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried thyme |
1 teaspoon salt |
1/4 teaspoon pepper |
12 cherry tomatoes, halved |
1 tablespoon fresh chives, minced |
1 tablespoon fresh dill, minced |
Directions:
1. If using frozen brussels sprouts, cook according to package directions with broth instead of water.
2. If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
3. Drain sprouts and place in a bowl.
4. Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
5. Halve the tomatoes and add to sprouts. Taste for seasoning.
6. Sprinkle with fresh chives and dill before serving.
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