Just a quick little recipe here – quick, but mighty.
I, unlike many, happen to love sprouts however they’re cooked – they are just mini cabbages! How can anyone not like them?! However, for those who need to disguise the raw flavour slightly by adding various other ingredients, this recipe is a real winner, and couldn’t be more simple.
The traditional accompaniments to sprouts include bacon and chesnuts. I wholeheartedly agree that lovely, earthy sweet chesnuts are extremely welcome – but who on earth needs even more meat on the table on Christmas day? Bacon is off the list I’m afraid. The pork territory is more than covered by the stuffing and pigs in blankets, so I propose the addition of a sweet fruit.
In my opinion, apple works superbly here. And it’s incredibly easy because everyone has apples laying around, and if not, I’m sure there’s a tin of leftover apple sauce that will work wonders lurking in the back of a cupboard somewhere.
You will need
450g sprouts, chopped finely
250g cooked chesnuts, halved
2 braeburn apples, grated (optional)
1 1/2 tbspsns apple sauce
knob of butter
the juice of 1/2 lemon
2 sprigs of thyme or rosemary, chopped
1 – heat the butter in a pan and add the chopped sprouts and herb of your choice
2 – cook for 1-2 minutes until they start to wilt down
3 – at this stage add the grated apple and chesnuts
4 – continue to cook for approximately 4 minutes until the sprouts and apple have softened
5 – season well, stir in the apple sauce and the lemon juice; remove from the heat and serve