avagy kelbimbó, amit nem azért hivnak angolul brussels sproutsnak, mert brüsszelböl származik, hanem mert az angolok márcsak ilyenek. Hogy jómagam is beazonosítsam a Belgiumi képeket utána néztem a neten néhány helynek eközben találtam erre a recetre.

Kelbimbó almával

Brussels Sprouts with Apples

Yield

6 to 8 servings

Ingredients

• 2 1/4 pounds fresh brussels sprouts, halved
• 3 tablespoons fresh lemon juice
• 2 teaspoons salt, divided
• 1/4 cup butter or margarine, divided
• 1 medium onion, diced
• 1/4 cup apple juice
• 1 large Red Delicious apple, diced
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/2 cup golden raisins
• 2 teaspoons grated lemon rind
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon grated nutmeg

Preparation

Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.

Bocs, de most időhiány miatt nem forditom le.