An in­gre­di­ent to en­joy BRUS­SELS SPROUTS

De­signer, cook and au­thor So­phie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - Emporium -

For many the brus­sels sprout is some­thing to be loved or loathed. dur­ing my child­hood, my mother grew them, and in win­ter the plants seemed to march across the misty veg­etable patch like a lit­tle troop of bedrag­gled goblins. A mem­ber of the cab­bage fam­ily, they are ex­cel­lent with ba­con and onions, raw and shred­ded in sal­ads and slaw, or sim­ply drenched in plenty of melted but­ter. Try them roasted with maple syrup or lightly boiled and then tossed with fried haloumi and ch­est­nut mush­rooms for a de­li­cious veg­e­tar­ian side dish. For more, see so­phiecon­ran.com.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.