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| Making the Most… Preserving this month’s fruit and vegetables |
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| No reason why not. Before Christmas we had a load of blown sprouts from the lottie (someone threw away 4 sticks in the skip, with loads on and I couldn't just let it rot). They were very sweet and only the teture was different. Heres a recipe for sprout soup from BBC http://www.bbc.co.uk/food/recipes/da...ar_71906.shtml Ingredients 450g/1 lb onions, sliced 30g/1oz butter 1 tbsp caster sugar 450g/1 lb brussels sprouts, trimmed and halved 1 generous sprig of thyme 1.15 litres/2 pints chicken or vegetable stock salt freshly ground black pepper To serve soured cream, créme fraiche or Greek yoghurt paprika or cayenne pepper Method 1. Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft. 2. Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jam. 3. Add the sprouts and thyme and stir around. 4. Pour in the stock and season with salt and pepper. Bring to the boil and simmer for about ten minutes until the sprouts are just tender. 5. Cool slightly, remove the thyme sprig, then liquidise in two batches. 6. Reheat gently if necessary and adjust seasoning. 7. Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne. Show me more brussels sprout recipes Show me more Sophie Grigson recipes
__________________ Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat |
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