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Brussels sprouts: you either love them or you hate them, but if your only experience of them is as an accompaniment to your Christmas dinner, you should definitely give these a go. Sliced and pan-fried with cabbage and butter: this is how I smuggle them into the toddlers . . .
Serves 4 as a side dish
200g Brussels sprouts, fresh or frozen and defrosted
30g butter or a splash of oil
1 onion
4 fat cloves of garlic, or 6 smaller ones
1⁄2 savoy cabbage salt and pepper
a grating of nutmeg (optional)
50ml cream (optional)
Slice or quarter the sprouts, discarding any tough outer leaves. Heat the butter or oil in a frying pan, toss in the sprouts and cook over a low heat. Peel and finely slice the onion and garlic, then add to the pan and stir well.
Cook for 10 minutes to soften the vegetables, stirring occasionally.
Slice the cabbage, discarding any tough outer leaves and stalk, and add to the pan.
Season well, and stir in. Turn up the heat and cook for a further few minutes until the edges of the sprouts are slightly golden. If you’ve opted for nutmeg and cream, add them now, and continue to cook for 2 more minutes. Serve hot.
From ‘A Year In 120 Recipes’ by Jack Monroe, available to order here from the Hive, a fab little website supporting independent book shops: http://www.hive.co.uk/search/Jack+Monroe/mediatype/all/
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