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Brussels
Sprout Tops
Buttered sprout
tops with walnuts
400-500g
sprout tops with the stalks trimmed off, and washed
5 shallots, peeled and thinly sliced
30-40g walnut halves, lightly toasted
50g butter
Salt and freshly ground black pepper
Bring a pan of
lightly salted water to the boil and cook the sprout tops for 5
minutes until tender then drain well. Meanwhile, gently cook the
shallots in the butter for 2-3 minutes until soft and mix with the
sprout tops, season and mix with the walnuts.
To toast walnuts, sprinkle them onto a baking tray and place in
a hot oven for 5 minutes until they start to colour.
Stir
Fried Ginger Sprout Tops,
serves 2
3–4
sprout tops
2–3 tbsp oil
1 tsp finely sliced fresh ginger
1 clove garlic, finely diced
1/2 tbsp good soy sauce
Wash the sprout tops, picking off any baby sprouts, (
you can add them later). Discard any tough outer leaves before pulling
away the inner leaves. Peel ginger and cut into fine strips.
Heat the oil then add the ginger until it starts to brown, then
add the garlic followed by the wet sprout leaves (and tiny sprouts if
any); keep stirring until they begin to wilt (within a minute); mix in
soy sauce; serve immediately.
Brussels Sprouts and Chestnuts
275g/10oz fresh chestnuts 390ml/13fl.oz. vegetable stock
450g/1 lb Brussels sprouts salt
grated nutmeg 50g/2oz butter
Using a sharp knife, carefully make a cut in each chestnut. Place them in a saucepan, cover with cold water, then bring to the boil and cook for 10 minutes. Drain the chestnuts and remove the shells and thin inner skins. Return to the empty saucepan, add the stock, bring to the boil then simmer gently for 20 minutes until tender. Meanwhile, bring a pan of lightly salted water to the boil .Add the sprouts to the pan of boiling water, with (outer skins removed if necessary) and cook for 5 minutes, or until tender. Drain and season with nutmeg. Drain the chestnuts. Melt the butter in a saucepan then add the Brussels Sprouts and chestnuts, shaking the pan gently to coat the sprouts. Serve.
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