food
Brussels Sprouts 3 Ways
Here are 3 delicious recipes that will make you want to eat your greens.
food
Brussels Sprouts 3 Ways
Here are 3 delicious recipes that will make you want to eat your greens.
Supplies
Brussel sprout gratin:
- 500 grams brussel sprouts
- 150 millilitres cream
- ½ teaspoon salt
- 20 grams Parmesan, grated, divided
- 1 small clove garlic, minced
- 3 tablespoons dried breadcrumbs
Salt and pepper brussel sprouts:
- 250 grams brussels sprouts
- 50 grams cornflour
- ½ teaspoon salt, divided
- ½ teaspoon white pepper, divided
- 2 garlic cloves, finely chopped
- 1 fresh red chilli, plus more to serve if you like
- 2 teaspoons vegetable oil plus more for deep frying
- 1 spring onion, finely sliced
Brussel sprout soup with chorizo:
- 1 tablespoon butter
- 1 leek, white parts only, finely sliced
- 250 grams brussel sprouts, tough leaves removed and finely sliced
- 400 millilitres chicken stock
- 100 millilitres double cream
- Salt, to taste
- 1 teaspoon cooking oil
- 1 small cooking chorizo
Steps
Brussel sprout gratin:
- Bring a pan of water to the boil. Slice the sprouts into quarters, through the stalk, and add them to the pan. Simmer for 5 minutes then drain and leave to steam dry in the colander.
- Preheat the oven to 180C. Put the cream, garlic, salt and half of the Parmesan into a mixing bowl and stir together. Add the cooked sprouts, mix well and then tip into a small oven dish. Top with the breadcrumbs and sprinkle the remaining Parmesan on top. Bake for 25-30 minutes until bubbling around the edge and browning on top. Let it rest for 5 minutes before serving.
Salt and pepper brussel sprouts:
- Half fill a sturdy saucepan with cooking oil, and heat to 160C.
- Peel off any tough outer leaves from each sprout. With the stalk at the bottom, cut each sprout in half, then make a cut in the middle of each half, almost down to the stalk.
- Put the cornflour into a mixing bowl with 1/4 teaspoon of salt and ¼ teaspoon of white pepper. Add the sprouts and mix together, then add 3 tablespoons of water and mix until it’s all combined and the sprouts are covered in the batter. Add another spoonful of water if needed.
- When the oil has come to temperature, cook half of the sprouts for 3 minutes, then scoop out with a slotted spoon and drain on kitchen paper while you cook the rest.
- Heat 2 teaspoons of vegetable oil in a large frying pan. Add the garlic, sliced chilli, ¼ teaspoon salt and ¼ teaspoon white pepper. Cook for 30 seconds, stirring constantly, then add the fried sprouts and toss them over the heat for one more minute. Tip out onto a serving plate and top with the spring onion and more red chilli if you like. Serve straight away.
Brussel sprout soup with chorizo:
- Melt the butter in a saucepan over a low heat. Add the leeks and cook for 5 minutes until starting to soften. Add the brussel sprouts and chicken stock and simmer for 15 minutes, until the sprouts are soft.
- While the soup is cooking, remove the casing from the chorizo and crumble or chop it into 1cm pieces. Put the meat into a small non-stick frying pan and add 1 teaspoon of cooking oil. Cook over a low heat until the chorizo meat is starting to crisp up and has coloured the oil in the pan red. Then take it off the heat.
- Once the vegetables are soft, use a stick blender to blitz the soup into a smooth puree. Stir in the cream and cook gently for another few minutes then add salt to taste. Ladle the soup into serving bowls then top with a spoonful of the crispy chorizo and a drizzle of the chorizo oil.