Christmas Basics: How to cook Brussels sprouts
I'm going to show you how to jazz up that dreaded christmas vegetable, the Brussels Sprout. It's such a shame that we only eat these once a year. They're such a wonderful vegetable. So I'm going to do a really simple recipe that will just make them a little bit more interesting, a lot more palatable and very straight forward.
Ingredients
- 1 kg Brussel sprouts
- 6 Rashers of Streaky Bacon
- 1 Onion
- 1 Clove of garlic
- 1 Splash of Marsarla wine
- 1 handful Toasted flaked almonds
- 15 g Butter
- 2.2 lbs Brussel sprouts
- 6 Rashers of Streaky Bacon
- 1 Onion
- 1 Clove of garlic
- 1 Splash of Marsarla wine
- 1 handful Toasted flaked almonds
- 0.5 oz Butter
- 2.2 lbs Brussel sprouts
- 6 Rashers of Streaky Bacon
- 1 Onion
- 1 Clove of garlic
- 1 Splash of Marsarla wine
- 1 handful Toasted flaked almonds
- 0.5 oz Butter
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Cut the Brussel sprouts in half and blanche them in slightly salted water for about 2-3 minutes.
- Drain the sprouts then place them in cold water for 5-10 minutes.
- Chop the bacon, onion and garlic. Add the bacon to a hot pan and fry until crispy.
- Remove the bacon from the pan and add butter to the bacon fat then fry the onions and garlic until caramelised.
- Place the cooked bacon back in the pan and add a splash of Marsarla. Bring up the heat and simmer for a couple of minutes before adding the blanched sprouts.
- Season with salt and pepper and heat for about 2 minutes. To finish, sprinkle with a few toasted flaked almonds.
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