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  Brussels sprouts poached in cider with onions
 
Yield: 6 Servings
 
1 lb Brussels sprouts      2 ea Apples halved & cored
4 tb Olive oil      1 ea Yellow bell pepper chopped
1 1/2 c Apple cider      1/2 ts Salt
1/2 ts Black pepper      2 ea Star anise
1/4 c Balsamic vinegar
 Trim the sprouts & halve. Set aside. Cube the apples & set aside. Heat oil over low heat in a skillet. When hot increase heat to medium & add the onion & apple. Saute until the apples are soft & the onions are translucent. Add sprouts & saute stirring for 3 to 4 minutes. Add the rest of the ingredients except the vinegar. Cover reduce heat simmer until the sprouts are tender 10 minutes. Remove the skillet's contents to a warmed serving dish using a slotted spoon. Discard the anise & keep the dish warm. Return all the liquids to the pan raise heat to medium-high & cook until the juices are reduced by half. Add vinegar & cook for another 2 to 3 minutes stirring. Pour over the sprouts & serve immediately. Vegetarian Gourmet Winter 1995

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