Monday, December 7, 2009


...from SKYE GYNGELL, Petersham Nurseries Café

I love Brussels sprouts, but not when they are overcooked, soggy and bitter. They should have a slight bite and a vibrant colour.

Cook them simply by cutting a little cross in the base, removing any outer leaves that are bruised or damaged and putting them into boiling, well-salted water for 7 minutes.

Drain and refresh under the cold tap, then warm them through in a pan with a little unsalted butter, a good pinch of sea salt and plenty of freshly ground pepper. I also like a purée of sprouts with turkey or goose simply blitz cooked sprouts with a knob of butter and some crème fraîche and season well.

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