Creamed sprouts with mint
1 tbsp olive oil
1 large onion, peeled, quartered and thinly sliced
60g unsalted butter
500g sprouts, roots removed and thinly sliced
200ml chicken stock
2 small baby gem sliced
100ml whipping cream
1 pack fresh mint, roughly chopped
20g pack flat leaf parsley, roughly chopped
150g chestnuts or nuts, such as walnuts or hazelnuts, chopped.
Recipe from Waitrose Cookery School ‘Love to Cook’ book.
1. Heat a heavy based pan and heat with the oil add the onion, butter and sprouts to the pan and continue to fry for another 5 minutes.
2. Add the chicken stock and bring to the boil. Place the lid on and cook for 10mins.
3. Remove the lid, add the baby gem and cream and cook for a further 5 minutes.
4. The mix should now be creamy, if not continue to cook for a further 5 minutes. Then remove from the heat and add the mint and parsley with the nuts or chestnuts and serve.
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