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Brussels sprouts poached in cider with onions

Yield: 6 Servings

Ingredients:

• 1 lb Brussels sprouts
• 2 ea Apples halved & cored
• 4 tb Olive oil
• 1 ea Yellow bell pepper chopped
• 1 1/2 c Apple cider
• 1/2 ts Salt
• 1/2 ts Black pepper
• 2 ea Star anise
• 1/4 c Balsamic vinegar

Instructions:

Trim the sprouts & halve. Set aside. Cube the apples & set aside. Heat oil over low heat in a skillet. When hot increase heat to medium & add the onion & apple. Saute until the apples are soft & the onions are translucent. Add sprouts & saute stirring for 3 to 4 minutes. Add the rest of the ingredients except the vinegar. Cover reduce heat simmer until the sprouts are tender 10 minutes. Remove the skillet's contents to a warmed serving dish using a slotted spoon. Discard the anise & keep the dish warm. Return all the liquids to the pan raise heat to medium-high & cook until the juices are reduced by half. Add vinegar & cook for another 2 to 3 minutes stirring. Pour over the sprouts & serve immediately. Vegetarian Gourmet Winter 1995

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