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Essential Salted Butter250g
250gItem price
£1.75Price per unit
£7/kgRather than spend time and energy on multiple different green vegetables, Ed Smith shows us how to amalgamate them into one gloriously verdant celebration.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Melt the butter in a large casserole or saucepan over a medium heat. Add the salad onions, stir and sweat for 1 minute, then add the cabbage and garlic. Cook for 3-5 minutes more, stirring occasionally, until the cabbage is starting to soften, then increase the heat.
Add the wine, then allow it bubble for 20 seconds. Add the stock and peas. Bring to a gentle simmer and cook for 4-5 minutes more, before stirring in the sprouts, nutmeg, ground peppercorns and salt.
Stir and cook for a final 2 minutes to just wilt the sprouts (they should stay bright green). Serve immediately, or keep warm for a short time until needed – the colours will dim a little, but the flavours will still be great.
Typical values per serving when made using specific products in recipe
Energy | 412kJ/ 99kcals |
---|---|
Fat | 4.8g |
Saturated Fat | 2.8g |
Carbohydrates | 8.3g |
Sugars | 5.8g |
Fibre | 3.8g |
Protein | 3.7g |
Salt | 0.7g |
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65pPrice per unit
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95pPrice per unit
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£12.67/kg