It’s that time of the year again when the household divides over the best accompaniment to the Christmas dinner. Despite being a veggie for over 25 years, I’m still surprisingly fussy when it comes to the veg on my plate. For instance, I loathe carrots on their own, parsnips are too sweet and I’m not a great fan of red cabbage. When it comes to brussell sprouts however, I’m truly on the side of those who love them and look forward to this time of the year when we can have them fresh and with so many meals. For years, like so many households, we just used to boil them (perhaps with a bit of bicarb) but I’ve grown much more adventurous lately and have been trying different ways of cooking with them, and I think I’ve hit on the very best recipe for them ever!
First, peel and wash as many sprouts as you’ll think you’ll need (no exact measurements here, but remember to do a few more if you fancy bubble and squeak the next day!) and parboil them in a little salted water. Meanwhile, heat a little oil in a frying pan and add the sprouts when ready. To them, add some chestnuts, some lemon zest and some veggie bacon bits and the secret incredient – breadcrumbs from a wholemeal or seeded loaf. Saute the lot over a lowish heat until everything is thoroughly cooked through and the sprouts are a lovely golden brown colour on the edges.
The breadcrumbs will taste like stuffing and the veggie bacon bits and chestnuts will give the whole dish a huge amount of flavour. It’s so simple but such a brilliant way to liven up this much maligned green vegetable that you’re sure to get many requests for the recipe!
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