Brussels sprouts with star anise and pink grapefruit
Here we are again after a long break with an exciting recipe and some really good news. We may not be present in the blog, but we are building it in other ways. Right now everything is going on its way, hanging a little in the air. We will come with news in the next few weeks for sure.
For now we have a book to present – no, it is not a cookbook… It is a 5 Elements Nutrition book about pregnancy, breastfeeding and the child’s food in the first few years. The book will be translated from German into Hungarian. We are planning lectures and courses in Hungary about the topic of the book with the publisher, Lunarimpex and their nice new project, Lunarbaby.
With the exciting news here comes an exciting recipe, which was inspired by Ottolenghi and his new book Plenty More. At this time of the year I love Brussels sprouts, so I was very happy to welcome this new idea of it with star anise and pink grapefruit in our kitchen. This will be my other Brussels sprouts favorite – for sure – after the Momofuku Brussels sprouts I shared with you two years ago.
We tested Brussels Sprouts with Star Anise and Pink Grapefruit a few times and the combination seems to work very well. We keep to Ottolenghi’s main motives in this recipe, but have changed the whole other part: I kept the main ingredients (Brussels sprouts, star anise), but used pink grapefruit instead of pomelo, molasses in place of the sugar, and replaced the spices with others. It turned out a very much Ottholenghi -style dish – full of colors and flavors…
I always check the recipes if they have all the five elements in them, and the good ones usually do. Nearly always. This is the case in the Ottolenghi recipes as well. This is not the reason why I always change the recipes. The reason is much more in me to find. I try to make recipes even more simple to cook for you (and for me as well), change the ingredients for healthier ones or the ones we usually have in an average kitchen. So it was the case with this recipe as well.
Brussels Sprouts with Star Anise and Pink Grapefruit
- 600 g Brussels sprouts, cleaned and cut into halves
- 30 g butter and 50 ml olive oil / 50 g coconut oil
- 5 pc allspice
- 5-6 pc star anis
- 5 pc juniper berry, crushed in a mortar
- 1 tbsp. molasses
- 3 pc black pepper, freshly ground
- 1 tsp. salt
- freshly squeezed juice of ½ lemon
- segments of 1 pink grapefruit
- 1 bunch fresh coriander or parsley, washed and chopped
- Warm up 10 ml water in a pan with the spices: star anise, juniper berry, allspice. Let it simmer for 10 minutes. Stir in the molasses, put aside and let it cool down.
- Warm up a heavy (iron) skillet, put in the butter and the olive oil to warm up a little. Arrange the Brussels sprouts cut side down in the skillet, cover it and let it simmer on middle heat for 10 minutes.
- While the Brussels sprouts simmer, peel the grapefruit and take it apart into segments without the white skin.
- Take the cooled down spice infusion. Salt and pepper it, combine with lemon and grapefruit juice.
- Pure the spice infusion over the Brussels sprouts, add the grapefruit segments, and toss it gently. Serve it with coriander or parsley.
Serving tips: We have tried this dish in many different servings: it goes well with meat (as a side dish for a steak or flitch), but I had it once for breakfast with omelet – I liked this combo a lot –, and it makes a satisfying dish with sage-butter potato or cooked grain as well.