Sprouts for Christmas?

The days have been getting shorter and darker, everything has been getting grayer – not always a bad thing –

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I’ve been finding it harder and harder to get up in the mornings and to convince myself to walk home rather than sit in a warm dry bus… mmm…

But this can all only mean one thing, term is coming to an end and Christmas is on its way. The end of term for me means innumerable Christmas meals and drinks and all sorts of dos.

Lots of shared Christmas meals are great, but can become difficult when you have a friend, or friends even, who are vegetarian, or vegan, or gluten-free, or lactose intolerant… the list goes on! You want everyone to have a great time, but unless you have a similar dietary requirement it’s likely that you end up not knowing what to feed them. Don’t resort to steamed sprouts. I’m convinced it’s a lack of imagination that has led to this mass unjust dismissal of sprouts.

One evening I found I had a bucket of sprouts that needed some attention and very little else in terms of veg. I threw in a few other bits from my cupboard and ended up with a meal I have now been asked to make again – a few times (it’s only two weeks since I first made it!).

The result was not only delicious but suitable for everyone (except those with nut allergies… sorry guys!). So read on and give your friends more than plain steamed sprouts

Let me introduce the stars of the meal –

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I took a red onion to add a bit of sharpness to the quite rounded flavour of sprouts. Next some walnuts to add more body and a bit of crunch. Finally some raisins to cut across the slightly bitter walnuts and sprouts. I topped it all off with a bit of apple cider vinegar.

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Ingredients:

Brussel Sprouts – 300g

Red onion – 1

Walnuts – 50 g

Raisins – 50 g

Vegetable oil – 3/4 tbsp

Apple cider vinegar – to taste

salt and pepper – to taste

Method:

  • Quarter the sprouts.
  • Heat the oil in a frying pan and add the sprouts. Keep on a medium-low heat.
  • While the sprouts are cooking, slice the red onion and add to the sprouts.
  • Keep stir frying the sprouts and red onion until the sprouts are cooked. They will turn noticeably yellower when they are.
  • Chop the walnuts
  • Add the walnuts and raisins to the sprouts and onion.
  • Cook for a minute or two.
  • Splash on some vinegar (try substituting with balsamic vinegar for a deeper flavour) and season to taste.
  • Enjoy!

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Another idea – and this one can be nut allergy friendly too – is to do the same thing to carrots and leeks with some fresh chilies and no vinegar.

My point is play with your vegetables and have some very merry Christmas meals before the end of term!

In the mean time enjoy this image of fireworks over a lake.

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