Brussels sprouts skewer on the bbq with apple-elderberry compote, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 500 gr sprouts
• 2 stew apples
• Elderberry syrup
• Arqan argan oil
• Cup of Scarlet Cress Koppert Cress
• Mace powder - Verstegen
• Black pepper - Verstegen
• Smoked sea salt - Verstegen
• 4 skewers

Brussels sprouts:

• Clean and wash the sprouts. Put them in a bowl and drizzle some argan oil on top and season with black pepper, mace powder and sea salt.
• Now prick the sprouts on the 4 skewers.
• Grill on a low heat for 15 to 20 minutes. Turn over regularly so that the Brussels sprouts are nicely colored all over without burning.

Compote:

• Peel, core and dice the apples.
• Stew under the lid gently with 4 tablespoons of elderberry syrup.
• When the apples are done, mix everything into a smooth compote.

To finish off:

• Place compote in a jar or on a large plate in the center.
• Remove the Brussels sprouts from the skewer and serve cold or warm for dipping.
• Finish with some Scarlet Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild White Plate