Christmas Wouldn't be Christmas without.... Sprouts!

Posted by camille on

Here at Tree2mydoor, we have a bit of a reputation for loving all things green, and we want you to feel the same. So today, we are going to address the elephant in the room.

Sprouts.

Even the most hardcore of vegetable loves has been known to fall at this hurdle, and I understand why. I saw some brussel sprouts only today in our staff canteen that were enough to put me off my Christmas dinner. More grey than green, even looking at them brought the taste of unwashed socks to my mouth.

But it doesn't have to be this way. Sprouts can be incredible. And we are here to show you how.

Top Tips when cooking Brussel Sprouts

As a final homage to the humble sprout, I wanted to share my favourite recipe ever for cooking a recipe. This is my favourite way to eat sprouts at Christmas. It is incredibly simple; the only time consuming bit is preparing the sprouts, as the outer leaves can be slightly tough.Give it a go, and I am sure you will agree.

Brussel Sprouts, Pancetta, Chestnuts and Cream, Serves 4

 

Ingredients

  • 600g brussel sprouts
  • 100g pancetta, cut into small pieces
  • 100g chestnuts, sliced
  • 25ml double cream
  • 1 clove of garlic, minced
  • salt and pepper

 

Method

1. Prepared the brussel sprouts. This may sound like a lot of sprouts for four people, but you will lose a lot getting rid of the outer leaves. Cut the bases off the sprouts and then peel of a layer or two of outer leaves. Slice each sprout into three or four, depending on how thick you like them.

2. Fry the pancetta in a hot pan until it is crispy and then turn down the heat to medium-high and add the garlic. Cook for a minute but don't let the garlic colour at all.

3. Add the brussel sprouts. They will fry slightly from the bacon fat in the pan, but if you want to help them along a bit, add a splash of water (which will boil away after a minute or so). You need to cook the sprouts for around three minutes. Keep them moving so they don't stick or burn

4. Add the sliced chestnuts and continue to cook the whole mixture for another couple of minutes, By now, you should see some caramalisation on the brussel sprouts.

5. Turn the heat down low, and add the cream. Stir to coat the vegetable mixture and season to taste.

This can be eaten as part of you Christmas dinner, but also goes really well with white fish or chicken.

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