Wondering what to do with yet more squash and sprouts? Try this simple but tasty recipe. The quantities are really up to you and how many mouths you need to feed. It reheats quite well the next day in a microwave, in separate bowl portions. Ingredients: Method:
Ingredients:olive oil1 small onion, finely sliced1 tablespoon brown sugar1 tablespoon balsamic vinegar200g Brussels sprouts, trimmed and finely sliced50g cooked chestnuts, roughly chopped1 ball vegan burrata2 slices crusty bread, toastedsalt and pepper to taste Method:1 Heat a little olive oil in a frying pan and cook the sliced onion gently for around 20-25 minutes, stirring regularly,…
Prep and cook time: 20 mins Serves 8 Ingredients: 100g unsalted butter, softened 3 tsp Marmite 500g sprouts, halved Method: Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like a Christmas cracker. Chill in the fridge until you…
Prep: and cook time: 25 mins Serves 8 Ingredients: 85g butter 3 onions, cut into thickish slices 8 sage leaves, chopped 350g Brussels sprouts 200g frozen peas Method: Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft – but don’t let it brown. Add…
Prep and cook time: 17 mins Serves 8 Ingredients: 600g Brussels sprouts, halved 50g butter 100ml double cream half nutmeg, grated 200g pack vacuum-packed chestnuts, roughly chopped Method: Put the sprouts in a large pan, cover with boiling water and cook for 8-10 mins or until very tender. Drain, and leave to steam-dry for a few mins. Tip back…
Prep and cook time: 1hr 5mins Serves 6 Ingredients: 50g unsalted butter 400g raw peeled chestnuts (or frozen raw peeled chestnuts, defrosted) 1 celery stick, cut into 1cm/½ in slices 1 apple, skin on, cored and cut into 8 segments 100ml water (or light stock) 2 tsp golden caster sugar 1 tbsp lemon juice 400g Brussels sprouts Method:…
Prep: 20 mins – 30 mins Ingredients: 85g butter, softened finely grated zest of 1 small orange 50g chopped toasted hazelnuts 1¼kg Brussels sprouts, trimmed and halved 340g packet frozen peas Method: Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)…
Just for a change, try cutting [them] brussel sprouts in halves and cooking them lightly in a frying pan with a little finely chopped bacon for flavour. To finish off, add a spoonful of fig marmalade and black pepper, it’s really lovely. Enjoy!
This recipe, from the book “River Cottage Veg Everyday” (By Hugh Fearnley-Whittingstall) was kindly provided by Juliet. Thank You! “I think this recipe makes good use of the veg box this week using carrots, parsnips and sprouts. I don’t think you need to add sugar and I have made it with broccoli instead of mushrooms. We…