Ideas for Sprouts
Storing Sprouts- sprout stick. These are the perfect way to store sprouts – treat them like cut flowers, freshen up the stem by cutting of the end and leave them in the shed/ cool place in a bucket of water and pick off what you need. The top can also be used- treat as cabbage. The sprouts will last for weeks
Stir-Fried Brussels Sprouts/Pointed /January King/ Savoy Cabbage
Ingredients
- 300 g brussel sprouts
- 50 g unsalted cashew nuts
- 1 tbsp olive oil
- 3 cm piece ginger, peeled and finely chopped
- 1 tbsp honey
- 2 tsp lemon juice
- finely grated lemon zest, to taste
Method
- This can be adapted in many ways – replace the honey and lemon with soy sauce; replace the cashews with seeds. Fry some bacon first with seeds before adding the sprouts. You can roast the brussel sprouts in a preheated oven Mark 6 or 2000C for 30 to 45 minutes.
- Or Melt the butter in frying pan over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes. Pour in 250ml double cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige colour. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
- When you have pears in your bags cut the pears into wedges and roast them with brussel sprouts, shallots and thyme. Or roast the brussels and pears with honey, lemon and ginger.
All scrumptious!
