Every Christmas I like to vary the vegetables we serve on Christmas Day but brussel sprouts are always there , I don’t know how they became the signature vegetable of Christmas and the most majority of people don’t know what to do with the little green jewels of Christmas or they hate them !
Please don’t boil them until they are stewed and a horrible colour of green/yellow treat them with kindness .
I saw one of my idols Tom kerridge doing a recipe with sprout tops recently , I have never seen them before . They are the gorgeous tender leaves at the top of the plant and treated like baby spinach looked delicious. One for your local vegetable supplier !
My two favourite ways to serve them are shredded very finely , sautéed in butter and a little extra virgin olive oil, then finished with chestnuts or hazelnuts and crispy sage leaves to garnish . The recipe below is a firm favourite in our house and really does them justice.
Sprouts with crispy pancetta, cream and Parmesan.
Little extra virgin olive oil
750g Brussel sprouts, quartered.
175g Pancetta lardons
1 tblsp Parmesan cheese , grated
100 ml fresh Cream
1 dsp Flat leaf parsley, chopped
Sea salt/ground black pepper
Prepare sprouts by topping and slicing in quarters. Bring a saucepan of lightly salted water to a boil , add sprouts and cook for 3-4 mins , drain then refresh in ice cold water. To keep their lovely green colour. This can be done ahead.
Fry pancetta in a little extra virgin olive oil until crisp , add sprouts toss and warm through . Pour in cream , season well then add Parmesan and freshly chopped parsley .