I'm a big fan of simple and elegant vegetable dishes. Sometimes you don't need to throw 10 different vegetables in a pot together to get a delicious dish, sometimes you just have to stop and appreciate the unique and delicate flavours of vegetables in their singularity! Simple recipes like this one are also easy and quick to prepare - which is an extra bonus.
This recipe is part of my German Food month, which has gotten off to a great start! You can check out my other German inspired recipes via the links at the end of this post. I think this is a great addition, and I love the idea that just by cooking something in bier it becomes German :)
The cooking time on this dish is variable, you can adjust it according to how you like your sprouts cooked - a tad on the crunchy side or a tad on the mushy side? Or just perfectly tender.
Rosenkhol in Bier
Adapted from recipesource.com
500g Brussels Sprouts
375ml beer (use a brand you know is vegan, I used Coopers)
2 tbsp vegan margarine
1/2 tsp salt
3 tbsp flaked almonds, lightly toasted
1. Trim the woody ends off the sprouts and cut in half.
2. Place the sprouts in a pan and cover with the beer.
3. Bring to a boil, reduce the heat and simmer for 15-20 minutes, or until they are cooked to your liking.
4. Once they are cooked how you like them, drain any remaining liquid and return to the pan (but not back on the heat). Add the margarine and the salt and toss.
5. Sprinkle with toasted slivered almonds and serve.
Serves about 6 as a side dish.
This month I'm featuring lots of amazing recipes from Germany!
Check out my other German recipe posts: