Tuesday, April 26, 2005
Brussel Sprouts with garlic, ginger and orange
Brussel sprouts is really more of a winter food for me - preferrably served au gratin with a thick white sauce and some crispy bacon, alongside a bowl of pasta - but I happened to have a bag in the freezer and an idea. This was tasty - you will need to like brussel sprouts to enjoy it, obviously. Frozen sprouts worked well, I microwaved them until defrosted, and trimmed off the bottoms. We had pork chops with this, although it'd go nicely on its own.
Brussel sprouts with garlic, ginger and orangeserves 2-3
500 g brussel sprouts, halved
1 thumbsized piece of fresh ginger
2 cloves of garlic
1 tbsp honey
Heat the sesame oil in a large pan, or a wok. Grate the ginger, garlic and the peel of the orange. Fry this in the oil, for a minute. Add the sprouts, and fry until they have some color. Squeeze the orange, and add the juice. Add the honey. Season with salt and pepper.