More ways with Brussels sprouts

Country Life Every Week - - Kitchen Garden Cook Brussels Sprouts -

Easy-yet-de­li­cious Christ­mas Day sprouts

(be­low) Wash 600g Brussels sprouts, cut the ends, ar­range them in a sin­gle layer in a roast­ing dish, then driz­zle with olive oil and toss to coat. Cut a few slices of speck (cured ham), chop into lar­dons and scat­ter over the top with a few sprigs of thyme and rose­mary, then cook in the oven, with your turkey, for about 25 min­utes. Just be­fore they’re ready, pour 100ml maple syrup over the top of the sprouts, stir well and re­turn to the oven for 5 min­utes. Re­move from the oven, pick out the herb sprigs, sea­son well and keep warm un­til ready to serve.

Brussels-sprout and green­len­til soup

Sim­mer 300g Brussels sprouts in chicken stock, along with a car­rot, a stick of cel­ery, 2 cloves of gar­lic, a splash of olive oil and 100g green lentils, un­til cooked through. Blend with a stick blender, add a splash of crème fraîche, sea­son well and serve im­me­di­ately with bread­sticks wrapped in Pro­sciutto.

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