Post by Dave on Dec 6, 2018 12:10:58 GMT
Sprouts have a reputation and as a sprout disliker, I thought I might try this
Serves: 8
Ingredients
2 garlic cloves, crushed
30g butter
500g Brussels sprouts, tough outer leaves peeled off
180g baby spinach leaves
a handful of wild garlic leaves, plus a few extra to garnish (optional)
250g frozen peas
300ml double cream
¼ tsp freshly grated nutmeg
salt and pepper to season
Method
In your smallest saucepan, fry the garlic gently in the butter until foaming and smelling good, but don’t let it get brown. Remove from the heat but leave in the pan.
Boil the sprouts in plenty of salted water until just tender (about 5 minutes), then drain and swish them under the cold tap briefly to stop them from cooking. While they are still pretty hot, decant into a food processor and pulse until roughly chopped (this step can, of course, be done by hand – it will just take longer). Spread out the chopped sprouts on a clean tea towel to steam dry a bit more.
In the pan you used for the sprouts, cook the spinach leaves and wild garlic, if using, in a teacup of water over a medium-low heat, turning them until they are all wilted. Drain and rinse under cold water, then dry and chop roughly. Now put the peas into the saucepan, pour boiling water over them, wait a minute for them to thaw, then drain.
Pour the cream into the garlic pan. Add the nutmeg, a good few twists of the pepper mill and a generous pinch of salt. Mix the three veg together and put them into a microwaveable serving dish. Pour the garlicky cream over the top and fork the top a bit to encourage the pepper and nutmeg to penetrate. Serve
Tip: Cover and refrigerate if not serving right away and when ready to serve microwave for 3 minutes, forking them over halfway through. Serve with a few wild garlic leaves, if using.
Used from itv this morning website
Serves: 8
Ingredients
2 garlic cloves, crushed
30g butter
500g Brussels sprouts, tough outer leaves peeled off
180g baby spinach leaves
a handful of wild garlic leaves, plus a few extra to garnish (optional)
250g frozen peas
300ml double cream
¼ tsp freshly grated nutmeg
salt and pepper to season
Method
In your smallest saucepan, fry the garlic gently in the butter until foaming and smelling good, but don’t let it get brown. Remove from the heat but leave in the pan.
Boil the sprouts in plenty of salted water until just tender (about 5 minutes), then drain and swish them under the cold tap briefly to stop them from cooking. While they are still pretty hot, decant into a food processor and pulse until roughly chopped (this step can, of course, be done by hand – it will just take longer). Spread out the chopped sprouts on a clean tea towel to steam dry a bit more.
In the pan you used for the sprouts, cook the spinach leaves and wild garlic, if using, in a teacup of water over a medium-low heat, turning them until they are all wilted. Drain and rinse under cold water, then dry and chop roughly. Now put the peas into the saucepan, pour boiling water over them, wait a minute for them to thaw, then drain.
Pour the cream into the garlic pan. Add the nutmeg, a good few twists of the pepper mill and a generous pinch of salt. Mix the three veg together and put them into a microwaveable serving dish. Pour the garlicky cream over the top and fork the top a bit to encourage the pepper and nutmeg to penetrate. Serve
Tip: Cover and refrigerate if not serving right away and when ready to serve microwave for 3 minutes, forking them over halfway through. Serve with a few wild garlic leaves, if using.
Used from itv this morning website
