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🍽️ Orientalistic Brussels Sprouts with Apples and Chestnuts

413 kcal · 30 min · 4 servings

Ingredients

• 1 kg Brussels sprouts
• Salt
• 2 small apples
• 1 can chestnuts (425 g, sweet chestnuts)
• 1 onion
• 2 garlic cloves
• 2 tbsp almond slivers
• 2 tbsp oil
• ground coriander
• ground cumin
• ground turmeric
• 1 tsp flour
• 3 tbsp sultanas
• 250 ml vegetable broth (instant)
• pepper from the mill

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Cut very large Brussels sprouts in half.
3. 3. Cook the Brussels sprouts in salted water for 12 to 15 minutes.
4. 4. Wash the apples, cut them in half, and remove the core.
5. 5. Cut the apple halves into wedges.
6. 6. Drain the chestnuts and let them drain well.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion and garlic finely.
9. 9. Roast the slivered almonds in a non-stick pan without adding extra fat.
10. 10. Remove the roasted almonds from the pan and set them aside.
11. 11. Heat the oil in the same pan.
12. 12. Sauté the onions and garlic in the hot oil.
13. 13. Sprinkle the spices and flour over the onion mixture.
14. 14. Sauté the spices and flour briefly.
15. 15. Drain the Brussels sprouts.
16. 16. Add the Brussels sprouts, apple wedges, chestnuts, and sultanas (raisins) to the pan.
17. 17. Pour in the broth.
18. 18. Let everything simmer for about 5 minutes.
19. 19. Season the dish to taste with salt and pepper.
20. 20. Plate the Brussels sprouts and serve.

Nutrition per serving

• kcal: 413
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 60 g