Brussels Sprout Leaves with Orange Sauce

Ingredients

• 600 g Brussels sprouts
• Salad salt
• 1 onion
• 1 red chili pepper
• 2 untreated oranges
• 2 tbsp butter
• 1 tsp Cornstarch
• 100 ml Buttermilk
• chili powder

Instructions

1. 1.

   Wash, trim, and separate the Brussels sprout leaves. Blanch in salted water for 2–3 minutes, then shock in ice water and drain well.

2. 2.

   Peel and finely dice the onion. Wash, halve, deseed, and finely chop the chili pepper. Zest the oranges and juice them.

3. 3.

   Heat 1 tbsp butter in a small saucepan, sauté the onion with the chili until translucent. Deglaze with orange juice, add zest, and simmer for 2–3 minutes. Mix cornstarch with 1 tbsp water to make a slurry, stir into the sauce, bring to a boil, then reduce to thicken slightly. Remove from heat and whisk in buttermilk. Season with salt and chili.

4. 4.

   Quickly toss the sprout leaves in the remaining butter in a hot pan, then arrange them in small bowls. Pour the orange sauce over the leaves and serve immediately.