In the last few years, Brussels sprouts have made something of a comeback due to their now scientifically-proven value in the diet. No longer is it just your Grandma who knew they were good for you!
You should be planting our your sprout seedlings in December if you live in the South Island, and getting ready to do it in January in the North Island.
Poor old Brussel sprouts get such a bad rap, so if you want to have a serious go at converting them, print off these dishes and save them for winter - they are almost guaranteed to win over the most ardent Brussels sprout hater.
Creamed sprouts with chestnuts & bacon450g Brussels sprouts, cleaned and trimmed
25g unsalted butter
1 Tbsp olive oil
100g diced pancetta or dry cured bacon
100g cooked, peeled chestnuts
5-6 sage leaves, roughly chopped
120ml double cream
Bring a pan of lightly salted water to a boil and cook the sprouts for 4-6 minutes until al dente. Drain them and set aside. Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves. Add the sprouts and cream and bring to a good simmer, season to taste before serving.
Tip: if you can’t get sprouts or can’t bring yourself to eat them, you can switch them for kale or Savoy cabbage.
Photos & recipes: courtesy of www.thinkvegetables.co.uk
Brussels sprouts with honey, mustard & almonds
If you don’t like such a strong taste, blanch sprouts in boiling water for 2 minutes, then run under cold water but reduce the final cooking time below. Serve with pan-fried steak.
If you don’t like such a strong taste, blanch sprouts in boiling water for 2 minutes, then run under cold water but reduce the final cooking time below. Serve with pan-fried steak.
500g brussels sprouts
1 Tbsp olive oil
300ml vegetable stock
2 Tbsp wholegrain mustard
Salt and freshly ground pepper
2 Tbsp clear honey
Chopped almonds
Clean and prepare the brussels sprouts and cut in half. Heat the oil in a large pan, add the Brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning. Bring to the boil, simmer uncovered for 3-4 minutes until the Brussels sprouts are tender, then stir in the honey. Serve immediately, sprinkling chopped almonds over the top to give the dish a bit of crunch.
Nadene Hall
