Warm Brussels Sprout Salad with Hazelnuts

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Warm Brussels Sprout Salad with Hazelnuts

Name: Warm Brussels Sprout Salad with Hazelnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Deutsche Küche
Ingredients: 15 pcs Brussels sprouts; 100 ml apple juice; 2 tbsp unsalted butter; 1 tsp white wine vinegar; 1 handful hazelnut kernels; 1 pinch ground black pepper; 1 pinch salt

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20 min

Knuspr-Küche

Ein herrlich unkomplizierter, warmer Salat, der Rosenkohl von seiner besten Seite zeigt. Die Kombination aus zart-knackigen Rosenkohlstreifen, fruchtigem Apfelsaft und dem nussigen Aroma gerösteter Haselnüsse macht dieses Gericht zu einem perfekten leichten Mittagessen oder einer besonderen Beilage. In nur 20 Minuten fertig und voller Geschmack!

Preparation method

Ingredients overview

15 pcs Brussels sprouts
100 ml apple juice
2 tbsp unsalted butter
1 tsp white wine vinegar
1 handful hazelnut kernels
1 pinch ground black pepper
1 pinch salt

Roast the hazelnuts in a dry pan until fragrant and golden brown. Set aside, let cool, and chop roughly. If the nuts still have their skins, rub them off with a kitchen towel after roasting.

Clean the Brussels sprouts, halve them lengthwise, and cut into very fine strips. Melt one tablespoon of butter in the pan. Add the Brussels sprouts and sauté vigorously for 1–2 minutes until al dente.

Deglaze with apple juice and white wine vinegar. Continue stirring briefly until the liquid has almost completely evaporated. Remove the pan from the heat and season the salad with salt and pepper. Arrange on plates. Briefly warm the remaining butter and hazelnuts in the pan and pour over the salad. Serve warm.