Prep Time:10 mins
Method
- Wash the sprouts thoroughly, making sure that there is no dirt under the leaves
- Place the Brussels sprouts in a steamer and steam until the sprouts are tender but still have some resistance when poked with a fork
- While the sprouts are cooking, heat the olive oil in a large frying pan
- Make the stock by dissolving the stock cube in boiling water
- Cook the onion in the oil until the onion becomes translucent and carmelized
- Pour the vegetable stock and wine over the red onions and allow the mix to reduce down to half its original volume, and then remove from the heat
- Put the sliced apples in to a bowl with some lemon juice so that it keeps is colour and doesn’t brown. You can add these in to the steamer for a minute or two or just add in to the mixture without warming through
- Put the sprouts in a serving bowl. Pour your reduced onion mixture and apples over the sprouts, and mix well
- Season with pepper, to taste
