Friday, 26 April 2013
I love my green veg, but was bored with just steamed or boiled brussel sprouts. This recipe brings out their amazing flavours and jazzes up a simple roast chicken dinner. I could eat these every day! The secret is the slow cooking of the sprouts.Fresh thyme is best, but you could use dried instead. Use the best quality stock and let it simmer right down into a sticky sauce.
Knob of butter
Sprig of fresh thyme, leaves chopped
2 shallots, finely diced
150 ml chicken or veg stock
Heat up a frying pan to a medium heat and add the sprouts. Add 1 tablespoon of olive oil & stir the sprouts until all coated. Let them cook for 5 minutes, stirring occasionally. When they are soft and starting to turn brown, add the shallots, thyme & butter. Stir through. When the shallots have softened, add the stock and allow to simmer gently. When the stock has reduced down to a sticky gravy, serve immediately.