Dieser Beitrag enthält Werbung – advertising.
It’s winter. It’s brussels sprouts season.
I hadn’t so much brussels sprouts during the last months; so I decided to prepare some for dinner – only brussels sprouts, no other vegetables, no meat, however, w/ a nice creamy yoghurt sauce. It was meant like hot or warm roasted brussels sprouts w/ a sauce at room temperature.
For Xmas I got some new cookbooks. One of them Mastering Spice deals w/ spices & how to mix spices for a greater flavour in everything – if vegetables, if meat, if cakes, if desserts. I looked for brussels sprouts & found a recipe for roasting vegetables, lots of vegetables.
So I started adapting the recipe for my brussels sprouts adventure. Mainly I skipped all the other vegetables except for the brussels sprouts. Originally the vegetables were about more than 2 kg & would need at least 2 baking trays. I started w/ 750 g brussels sprouts which came to be about 600 g after peeling & trimming. Furthermore there was a mix of dried fruit & almonds which should go w/ the vegetables & which I reduced to dried apricots because dried apricots were sitting in my pantry.
So now coming to the spices:
It is recommended that the spices should be ground freshly. How to? I asked myself & remembered having a coffee grinder … somewhere … (which I regarded primarily as decoration until now!)
Well: I put juniper berries & green peppercorns in the manually operated coffee grinder & it worked. I mixed it w/ (exiting) ground rosemary & ground caraway … Of course I could have grind them, too, but it’s convenient to fall back at ready-to-use spices.
… & of course a adjusted the amounts of spices for the spice blend because I only had about 25% of the vegetables of the original recipe.
For the record:
In general the author writes that you may use spices “in whole“ as well as ground, but I think some spices may stay as they are (& don’t need any grinding!), others should always be ground. It’s mainly a matter of eating the mess.
Coming back: for our dinner we need …
- brussels sprouts
- spring onions
- dried apricots
- … & a spice blend – of course.
At first we start preheating the oven at 170° C w/ fan.
The brussels sprouts will be peeled & trimmed. Then we cut them into halves.
We chop the dried apricots & the spring onions – roughly. The cloves of garlic are peeled & trimmed & cut into halves. Everything marches in a big bowl.
We add olive oil & balsamic vinegar & mix.
Next step is preparing the spices. We create a spice blend out of:
- juniper berries
- green peppercorns
- ground rosemary
- ground caraway.
We grind the juniper berries & the green peppercorns & mix w/ the rest.
We add the spice blend to the brussels sprouts mess & mix thoroughly.
A baking tray is lined w/ baking parchment & we dump the mess on it & distribute it evenly.
If it seems a little too dry you may sprinkle some olive oil on top – I did.
After about 30 min in the preheated oven all is done. Maybe you can stop the oven party already after 25 min.
You may serve the brussels sprouts as is …
… or we mix a dressing out of:
- Greek yoghurt
- olive oil
- lemon oil
- sweet French mustard.
I like to do a wrap-up:
The apricots are sweet & chewy. (Anyway my better half liked it.)
The spices are predominant & give the brussels sprouts an interesting background flavour.
The dressing (at room temperature) is fine w/ hot (or warm) brussels sprouts.
Maybe add some fresh baguette.
… & I like to add some special information concerning German language & translations:
It might be a little confusing:
- caraway → echter Kümmel
- nigella seeds → Schwarzkümmel
- cumin → Kreuzkümmel
- ajowan → Königskümmel
So in Germany there is a lot of Kümmel … although all these Kümmels haven’t anything in common; they are extracted from different plants. (Masterin Spice works w/ all of them!)
- 750 g brussels sprouts (before peeling & trimming)
- 100 g dried apricots (about 8 - 10)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves of garlic
- 2 spring onions
- salt & pepper (to taste)
- ¼ tsp juniper berries
- ½ tsp green peppercorns
- ½ tbsp ground rosemary
- ¼ tsp ground caraway
- 1 tbsp olive oil optional
- 100 g Greek yoghurt
- 1 tbsp lemon oil
- 2 tbsp olive oil
- 1 tsp sweet French mustard
- salt & pepper to taste
- Ground the juniper beeries & the green peppercorns.
- Mix w/ the ground rosemary & the ground caraway.
- Preheat the oven to 170° C w/ fan.
- Peel & trim the brussels sprouts & cut them into halves.
- Chop the dried apricots.
- Cut the spring onions into pieces.
- Trim the cloves of garlic & cut them into halves.
- Mix all the ingredients w/ olive oil & balsamic vinegar.
- Add the spices & mix again.
- Line a tray w/ baking parchment & distribute the brussels sprout mess evenly.
- optional: Drizzle some olive oil on top.
- Let it bake in the preheated oven for about 30 min (or less).
- Grab your egg whip & mix all the ingredients.