Bruselas Catalana Recipe
Brussels Sprouts, Green Apple, Pine Nut, Valdeón Fondue
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Ingredients
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Main Ingredients
Valdeón Fondue
Method
Preparing the Brussels Sprouts
- 1
Trim and halve sprouts
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the Brussels sprouts cut-side down and cook until browned and tender, about 8–10 minutes. Season with salt and pepper.
Preparing the Green Apple and Pine Nuts
- 3
While the sprouts are cooking, core and dice the green apple into small cubes. Set aside.
- 4
Making the Valdeón Fondue
- 5
In a small saucepan over low heat, melt the butter. Add the heavy cream and white wine (if using) and bring to a gentle simmer.
- 6
Add the Valdeón cheese and stir until fully melted. Dissolve the cornstarch in a tablespoon of water and stir into the mixture to slightly thicken the fondue. Cook for another 2–3 minutes, stirring constantly. Keep warm.
Plating
- 7
Arrange the cooked Brussels sprouts on a serving plate. Scatter the diced green apple and toasted pine nuts over the top.
- 8
Drizzle with warm Valdeón fondue just before serving.
