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
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!
