Gerösteter Rosenkohl mit Grapefruit und Java Kiss Kokosblütenzucker

Brussels sprouts with grapefruit and coconut blossom sugar

Especially in summer, the freshly harvested pink grapefruits are particularly juicy and sweet. In this recipe , you marinate the fine fruits in a sauce made from coconut blossom sugar and spices and then mix them with grilled Brussels sprouts at the end . This makes a wonderful appetizer , but also a wonderful side dish for grilled fish or meat. Fresh coriander gives the sweet and spicy combination the final kick.

Ingredients:

(for 4 people)

  • 120 g coconut blossom sugar
  • 1 cinnamon stick
  • 2 star anise
  • 1 lemon
  • 2 large rosé grapefruits
  • 400 g Brussels sprouts
  • 6 shallots
  • fresh coriander
  • olive oil
  • Salt
  • pepper
  • Chili flakes

Preparation:

  1. In a small pot, bring 100 ml of water with Java Kiss coconut blossom sugar , cinnamon and star anise to the boil and simmer for a few minutes. Stir in the juice of half a lemon and set aside to cool.
  2. Fillet the grapefruit: Cut off the top and bottom, place the grapefruit on the bottom and use a sharp knife to slowly cut off the peel on the side from top to bottom. Once the shell is cut off, remove the individual fillets between the skins. Pour the Java Kiss marinade over the pieces in a bowl and let them rest for at least 1 hour (stir occasionally).
  3. Wash the Brussels sprouts, dry them, cut them into small pieces and place them on a baking tray. Peel the shallots, halve them and mix with the Brussels sprouts. Mix everything with 5 tablespoons of olive oil, salt, black pepper and chili. Roast in the oven for 20 – 25 minutes (depending on size).
  4. Let the Brussels sprouts cool. Wash, pick and finely chop the coriander. Put the grapefruit through a sieve so that the coconut blossom sugar syrup drains out, but collect it in a container.
  5. Mix together grapefruit, chopped coriander and Brussels sprouts. Season to taste with salt, pepper, lemon juice and the grapefruit-Java Kiss marinade. If you want, you can also sprinkle the salad with roasted pine nuts. Yummy!!!

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