SMOKY BRUSSELS SPROUTS WITH CO­CONUT CREAM SAUCE

LOSE IT! - - Food / Paleo -

SERVES 4

• 500g Brussels sprouts • 2 cups home-made chicken or veg­etable stock • 2 tbsp co­conut oil • ¼ tsp smoked pa­prika • ¾ cup co­conut cream • juice of ½ a le­mon • Hi­malayan salt and black pep­per • 50g al­mond flakes, toasted, to serve • 5g fresh pars­ley, roughly chopped, to serve

1. Bring the sprouts and stock to a sim­mer in a pot un­til the sprouts have soft­ened. Strain off the cook­ing liq­uid.

2. Add the co­conut oil and cook the sprouts, swirling the pan un­til they have turned golden.

3. Sprin­kle the pa­prika into the pot and add the co­conut cream and le­mon juice. Sim­mer for 5 min­utes and sea­son well.

4. To serve: Serve the sprouts warm, with al­monds and chopped pars­ley sprin­kled on top.

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