Brussels sprouts are Irish and plentiful in the winter months. smaller sprouts tend to be sweeter while the larger sprouts have a more cabbage like taste. There are many different ways to cook them. The most basic is to put a cross in the base and steam them. Be careful not to overcook them.
This method is very tasty, if you love Brussel sprouts then I am sure you will love this recipe. If you don't like Brussel Sprouts then try this recipe and then make your decision!
Brussels sprouts are high in fiber, vitamins, and minerals and very low in calories. They’re rich in vitamin K, high in vitamin C. They also contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
TIP: Cut the sprouts 24+ hours in advance and store in the fridge, with wet kitchen paper on top and covered in cling wrap.
Serves 10 Prep time 30mins plus 10 mins cooking
Ingredients:
1kg Brussels sprouts
80g butter (omit if vegan)
2 Tbsp. olive oil
3 cloves garlic
50ml veg or chicken stock
Pepper and salt
80g Toasted pistachio nuts
Seeds of ½ Pomegranate
Method:
1.Take the outer leaves from the sprouts and shred with a sharp knife. – this can be done 24 hours in advance, just cover with wet kitchen paper, cover and leave in the fridge.
2.Put the butter and oil in a pan on medium heat, add the garlic, stir for 1-2 mins.
3.Add the shredded sprouts, stir for 2-3 mins, add the stock and seasoning and simmer for 8-10 mins, without a lid.
4.Transfer to a serving dish and top with pomegranate and pistachio to serve.
Variations: This is also delicious with crispy lardons of bacon or pancetta instead of the pistachio and pomegranate. An alternative method is to score a cross on the base of the sprouts, about 1cm deep, then steam the sprouts for approx. 10 mins until tender, toss in melted butter and season with pepper and salt.
Serving suggestions : Serve warm as a side to a festive meal
Storage: Best eaten fresh but this will keep in the fridge for 1-2 days.
