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Brussels Sprouts, Apples & Walnuts with




Source of Recipe


Vallerga's Market Newsletter, September 2006


List of Ingredients




1 lb. Brussels sprouts, trimmed
2 cups apple juice
1 cup water
1-1/4 teaspoon salt
2 tablespoons [vegan] butter [substitute]
3 Granny Smith or other tart apples, peeled, cored and cut into 1/2-inch thick slices
1-1/2 teaspoons walnut oil
1 tablespoon apple cider vinegar
1/2 teaspoon freshly ground pepper
1 cup baby arugula
1/2 cup chopped walnuts, toasted

Recipe



Place the Brussels sprouts in a medium sauce pan with the apple juice, water and 1 teaspoon of the salt. Bring to a boil over medium-high heat. Reduce the heat to low and cover. Cook about 10-12 minutes, or until sprouts are just tender, but not mushy. Drain.

While the Brussels sprouts are cooking, melt the [vegan] butter in a skillet over medium-high heat. When it is [melted], add apples and sauté until golden, about 4 minutes. Turn and sauté the other side, about 3 minutes.
Remove with a slotted spoon and set on paper towels to drain.

Cut the cooked sprouts lengthwise into thin slices. Put in a bowl and add the walnut oil, vinegar, pepper and remaining 1/4 teaspoon slat. Toss gently.

Arrange the arugula on a platter. Arrange the sautéed apples over the arugula, then top with the Brussels sprouts, drizzling their juices over all. Garnish with the toasted walnuts.

Source: Vallerga's Market Newsletter, September 2006 (original source given as "From San Francisco Chronicle contributor Georgeanne Brennan)

[recipe veganized by DeniseC]

Denise C