I wanted to do something without hassle this weekend. Brussel sprouts fit the bill just nice – a vegetable that remains stranger to our taste buds, yet is easy and uncomplicated to handle.
- Brussel sprouts: 10, washed, halved
- Cold water: 1 cup
- Salt: a pinch
- Butter: 2 tbsp
- Red cooking wine: 1 tbsp
- Red onion, 1/2, chopped
- Orange juice: 1 orange
- Orange zest: 1 orange
- Preserved orange peels: 1 tbsp (or any other preserved fruits)
- Pine nuts: 1 tbsp
- Olive oil: for garnish
- Place sprouts faced down on a saucepan.
- Add water, salt and 1 tbsp butter to the pan. Boil on high heat till most water has evaporated.
- Add remaining ingredients and butter to the pan. Stir-fry for 1 min.
- Garnish with remaining pine nuts. Drizzle with olive oil before serving.
- Boiling the sprouts first to soften them will help to enhance the flavours since that makes them absorb the juices more easily.
- Using red onions will help to add contrast and hence enhance the colours of the dish.
- As much as some people hate eating brussel sprouts fresh out of the packet, I personally think they can be crunchy and palatable, if served with a nice dressing.