Certain vegetables just look miserable sitting there on the plate, staring at you for love, wanting some much-needed attention. Brussels sprouts are the most vilified vegetable in the entire history of cooking, seemingly only brought out once a year at Christmas by the British then boiled to a horrible sludgy mess and dumped on the plate because that's what you do at Christmas. I beg to differ. Certain vegetables ARE dull, yes, but they have ample taste and texture if you just give them some love.
Ingredients:
One bagful of Brussels sprouts
200g Parmesan cheese
1 pot of crème fraîche
Instructions:
Peel the sprouts and put them in the steaming part of a saucepan. Don't put the cross in the bottom - it doesn't do anything to the sprouts' self esteem. Steam for about 25 minutes.
Meanwhile, cut up or grate some Parmesan (or Cheddar, or Manchego or such like) and put it in a small saucepan with some ground pepper and the crème fraîche. Heat slowly, making sure all the cheese melts.
Pour over the sprouts on the plate.
I had mine with some sautéed chicken breasts, but the star of the show is the sprout.
I'll have a few more appearances by these wonderful vegetables nearer to Christmas.
Ingredients:
One bagful of Brussels sprouts
200g Parmesan cheese
1 pot of crème fraîche
Instructions:
Peel the sprouts and put them in the steaming part of a saucepan. Don't put the cross in the bottom - it doesn't do anything to the sprouts' self esteem. Steam for about 25 minutes.
Meanwhile, cut up or grate some Parmesan (or Cheddar, or Manchego or such like) and put it in a small saucepan with some ground pepper and the crème fraîche. Heat slowly, making sure all the cheese melts.
Pour over the sprouts on the plate.
I had mine with some sautéed chicken breasts, but the star of the show is the sprout.
I'll have a few more appearances by these wonderful vegetables nearer to Christmas.
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