Glazed sweet potatoes, sprouts, chestnuts and cranberries recipe
Make your sprouts more lively by mixing them with sweet potatoes and chestnuts. If you're using dry cranberries, boil them in water for a few minutes to plump them up.
Ingredients
- 2 large sweet potatoes, peeled and cut into 2cm cubes
- 250 g sprouts (if large, cut them in half)
- 100 g cooked and peeled chestnuts
- 75 g fresh cranberries or 50g dried cranberries
- 2 tsp honey
- 0.5 tsp fennel seeds
- 1 garlic head
- 4 sprigs thyme
- 1 splash extra virgin rapeseed oil
- 1 pinch cracked black pepper
- 50 g butter
- 1 bay leaf
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat up a heavy bottomed pan and add the fennel seeds. Cover and dry them out for a couple of minutes, making sure that they do not burn.
- Add the sprouts, sweet potatoes, the garlic head (cut in half), bay leaf and the thyme. Cover and shake the pan so that the vegetables will warm up but not burn.
- Add a little water and cover. The steam will start to cook the vegetables. You can also use veg stock for this step instead of water on its own.
- You might need to repeat step 3 a couple of times, depending on how cooked you like your vegetables (make sure that the pan is dry before adding more water or stock).
- When the vegetables are cooked to your liking, add the chestnuts, and warm them up.
- Remove from the heat; add the cranberries, honey, butter, some rapeseed oil and the black pepper. Toss altogether, adjust the seasoning and serve.
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