Vinegar Dill Brussels Sprouts Recipe (Light Braise in Pan)
This vinegar and dill Brussels sprouts recipe is prepared by sautéing the sprouts in a pan for a short time and softening them with a small amount of water. For the final touch, wine vinegar and fresh dill are added; The ingredients are few and the how-to steps are clear.
Ingredients
Ingredients
Step-by-Step Method
Prepare the sprouts
Sort the Brussels sprouts, remove the outer leaves. Cut the larger ones in half so that they cook evenly in the pan.
Saute briefly in a pan
Heat a large pan. Add the Brussels sprouts and cook for 4-5 minutes, stirring occasionally, until they turn slightly brown.
Soften with a little water (braise)
If the sprouts remain hard, add 2–3 tablespoons of water and close the lid. Cook for 6–8 minutes, until tender and firm; If any water remains, open the lid and blow it away.
Season to taste with vinegar
Turn the stove down to low. Pour the wine vinegar into the pan and stir for 30–60 seconds until the scent subsides.
Add the dill and serve
Turn off the stove. Add chopped dill, salt and black pepper if desired. Let it rest for 1 minute and serve hot or warm.