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.


  • 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

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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