Rosenkohl with Walnut Kernels and Orange

Ingredients

• 1 kg Brussels sprouts
• Salt
• 2 oranges
• 75 g walnut kernels
• 2 tbsp butter
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and cross‑cut the stems of the Brussels sprouts. Boil in salted water for about 12 minutes until firm.

2. 2.

   While they cook, peel the oranges thoroughly and cut out the segments. Catch the juice and squeeze out any remaining pulp. Roughly chop the walnut kernels and quickly sauté them in hot butter. Drain the cooked Brussels sprouts and deglaze with the orange juice. Simmer for 4–5 minutes, then add the orange segments, season with salt and pepper, and serve.