Tag Archives: brussels srouts

12 veg of Christmas – 5 festive ways with Brussels sprouts

The 12 veg of Christmas starts here! We’ll be uploading recipes to make your Christmas vegetables sing every day; first up is our beloved sprout.

You’ll be able to download a whole Christmas Day recipe booklet soon. Forget boring boiled veg – our recipes will make the green stuff the star of your Christmas table.

picking-sproutsGuy says
Sprouts are the most bitter of the edible brassicas (cabbage, cauliflower, swede and broccoli), but bitter can be good provided it is not combined with the abuse of overcooking. It is the harnessing of this bitterness that gets sprouts singing through a dish. Contrast it with the sweetness of chestnuts; pair it with the acidity of balsamic vinegar, the richness of honey and the toasty crunch of pine nuts; or balance it with cream and bacon in an oozy gratin.

Prep
Remove any ragged or tough outer leaves. Trim the base if it is long or discoloured. Unless your sprouts are huge, there’s no need to score a cross in them to speed up cooking – it may make them a little mushy. Rinse in cold water and don’t be tempted to save the trimmings for stock unless you want a kitchen smelling of school canteen cabbage.

5 of the best brussels sprout recipes

stir-fried sprouts with cranberries & pecans

serves 4 as a side

50g dried cranberries
75g pecans, toasted in a dry frying pan & roughly chopped
500g brussels sprouts
1 tbsp oil
knob of butter
sea salt & ground black pepper

Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.

roasted Brussels sprouts with sage and chestnut butter

serves 4
You will make more butter than you need for this recipe, but it’s not worth making any less. It’ll keep in the fridge for a week, or can be frozen and sliced as you need it.

sprouts-with-sage-chestnut-butter500g Brussels sprouts, trimmed and cut in half
olive oil, to roast
125g salted butter, at room temperature
100g cooked and peeled chestnuts (or use precooked), finely chopped
8 sage leaves, finely chopped
salt and black pepper

Heat the oven to 190°C/Gas 5.
Put the sprouts in a baking dish and toss in just enough olive oil to coat. Season with salt and pepper and roast for 20–30 minutes, until just tender but still with some bite. Toss once during cooking. Meanwhile, put the butter in a large bowl and beat with a wooden spoon until very soft. Stir in the chestnuts and sage. Lay a piece of cling film on your work surface. Spoon the butter in a line down the middle. Fold the cling film over and twist both ends to form a taut sausage. Chill until needed. When the sprouts are roasted, toss with about six thin slices of the chestnut butter. Check the seasoning before serving.

• Add a few unpeeled garlic cloves to the sprouts before roasting
• Toss the sprouts with other cooked greens

teriyaki sprouts with chilli & sesame

serves 4, prep 10 mins, cook 6 mins
Guy’s brother Ben runs the farm shop and kitchen where we make the teriyaki sauce sold alongside our vegboxes. It’s great for quick meat stir fries, but is also good with green veg. Serve with cooked rice or egg noodles tossed in a little sesame oil for a simple vegetarian supper (add some tofu for protein), or add leftover pieces of cooked chicken, beef or pork from a roast.

500g brussels sprouts, trimmed
oil for frying to a high temp, eg. sunflower
1-2 red chillies, depending on your preference for heat, thinly sliced, seeds removed for less heat, if you prefer
2 garlic cloves, peeled & thinly sliced
3cm fresh ginger, peeled & grated or cut into very thin matchsticks
2 tbsp Riverford teriyaki sauce
1 tbsp sesame seeds (we used black ones for colour, but normal ones will do)

Boil the sprouts in a pan of salted water for approx 5 mins, depending on size, until just tender. Drain, refresh in a bowl of cold water, then drain again. Leave whole, or cut larger ones in half. Heat 2 tbsp of oil in wok or large frying pan. When hot, add the sprouts, chilli, garlic and ginger. Stir fry for 2 mins, then add the teriyaki sauce and sesame seeds and toss together for a few moments before serving.

creamy sprout, leek & smoked ham pancakes

makes 4, prep 15 mins, cook 30 mins

for the pancakes:
100g buckwheat flour
1 egg
300ml milk
50g butter, melted

for the filling:
25g butter
1 leek, finely shredded
200g brussels sprouts, thinly shredded
25g buckwheat flour
300ml milk
75g strong cheddar cheese, grated, plus a little extra for sprinkling
2 tsp dijon mustard
small handful of roughly chopped dill leaves (optional)
1 pack of Riverford smoked ham

make the pancakes:
Put the flour and a good pinch of salt in a bowl. Crack in the egg, add a splash of milk and whisk together to form a thick, smooth paste. Gradually add the rest of the milk, whisking as you go. Add a teaspoon of the butter to the batter. Use kitchen paper dipped in a little of the butter to grease a non-stick pancake pan (or a 20-21cm frying pan). Ladle in enough batter to just cover the pan, rolling it around to spread it out. Cook on a medium high heat for 1½ mins, until small bubbles start appearing and the underneath is golden. Carefully turn it with a fish slice or spatula. Cook for approx 1 minute more, until the other side is golden too. Remove to a plate, cover with greaseproof paper or foil, and repeat until you have 4 good pancakes (sometimes the first one can go awry).

make the filling:
Melt the butter in a large frying pan. Add the leek and sprouts and fry on a low heat for 10 mins, until softened. Add the flour and stir for 2 mins. Gradually stir in the milk, then add the cheese. Simmer for a few mins until the cheese has melted and the sauce thickened. Season and stir in the mustard and dill. Lay the pancakes on a grill tray. Lay slices of ham over half of each pancake, then add a couple of spoonfuls of the filling. Fold the pancakes over, sprinkle a little extra cheese on top and grill on a low to medium heat, until the cheese has melted and the tops of the pancakes are a little crispy. Or you can warm them through in a medium oven if you prefer.

brussels sprouts, red onion & blue cheese gratin

serves 4, prep 10 mins, cook 50 mins

500g brussels sprouts, trimmed & outer leaves removed
2 red onions, peeled & cut lengthways into 6-8 wedges with the root intact
a few thyme sprigs
olive oil
100g blue cheese eg. cropwell bishop stilton or caws cenarth perl las blue
25g dried breadcrumbs (ideally panko for added crunch)

Preheat the oven to 190˚C. Toss the onions in a baking dish with the thyme sprigs and just enough oil to coat. Season with salt and pepper. Roast for 15 mins. Meanwhile, bring a pan of water to the boil. Add the sprouts and cook for 4 mins. Drain, then toss with the onions. Roast for 15-20 mins, until the sprouts are just starting to crisp up a little. Crumble over the blue cheese and sprinkle with the breadcrumbs. Roast for 10-15 mins, until the breadcrumbs are golden.

Visit the recipe pages on our website for further recipes, or add brussels sprouts to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.