Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.
- 1 1⁄2 lbs Brussels sprouts or 2 (10 ounce) packages frozen Brussels sprouts
- 2 cups vegetable broth
- 1⁄4 cup wine vinegar
- 2 tablespoons olive oil
- 1⁄2 teaspoon dried tarragon
- 1⁄2 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 12 cherry tomatoes, halved
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
- If using frozen brussels sprouts, cook according to package directions with broth instead of water.
- If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
- Drain sprouts and place in a bowl.
- Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
- Halve the tomatoes and add to sprouts. Taste for seasoning.
- Sprinkle with fresh chives and dill before serving.