Cabbage sprouts with balsamic vinegar, bacon and Roquefort
Autumn brings many culinary delights to the table. Gourmets look forward to a crispy goose all year round. A wonderful side dish: the autumn vegetable classic, cabbage sprouts. Seasonal gourmet cuisine made quick!
People:For 4 persons
Cooking time:25 minutes
Difficulty level:
Medium
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Cabbage sprouts with balsamic vinegar, bacon and Roquefort
| 500 g | Cabbage sprouts |
| 3 tsp. | Olive oil |
| 150 g | Blueberries |
| 100 ml | Balsamic vinegar |
| 3 tsp. | Maple syrup or honey |
| 1 pinch | Salt |
| 100 g | Bacon, cubed |
| 75 g | Roquefort |
Preparation steps
Prepare the cabbage sprouts
- Remove the outer leaves from the cabbage sprouts. Cut a thin slice off the base of the stalk and make a cross-shaped incision with a sharp knife.
- Boil the cabbage sprouts in plenty of salted water for 8 minutes, drain well.
- Cut the cabbage sprouts in half. Heat 2 tablespoons of olive oil in a non-stick pan and roast the cabbage sprouts on the cut surface until they start to take on a clear color - do not turn them during this time!
- Preheat the oven to 200°C (top/bottom heat).
Balsamic reduction
- Heat the blueberries, balsamic vinegar, honey or maple syrup and salt in a small pan. Squeeze the blueberries a little with a spoon to release the juice.
- Reduce the liquid by half over a low heat, stirring regularly.
- Mix the cabbage sprouts with half of the balsamic reduction and the remaining olive oil, place in an ovenproof dish and roast in the oven for approx. 5-8 minutes.
Serve
- Fry the bacon in a pan until crispy.
- Mix the cabbage sprouts with the bacon and the remaining balsamic reduction.
- Arrange on plates, garnish with the cheese and blueberries and serve lukewarm.
TIP: Goes perfectly with the roast goose Pure Madness.