The Riverford Organic Farm, which delivers fresh fruit and vegetables in the local area, has launched a campaign to champion the “unsung heroes” of the vegetable world.
This should give a boost to vegetables such as the poor old Brussels sprout.
Like hungry relatives, Brussels sprouts are very likely to make an appearance over the Christmas holidays. But many of us will only force down a token few with our Christmas dinner.
Here are two delicious recipes that may make the misunderstood vegetables more palatable.
Wok-fried Brussels Sprouts with Ginger
Serves 4
3 tbsp sunflower oil
1 onion or 2 shallots, finely chopped
2 garlic cloves, finely chopped
1 chilli, finely chopped
600g Brussels sprouts, finely shredded
4cm piece of fresh ginger, cut into fine strips
4cm piece of crystallised stem ginger, cut into fine strips
Sea salt
Freshly ground black pepper
Heat the oil in a wok, add the onion or shallots, plus the garlic and chilli. Fry for 2 minutes, without browning. Add the shredded sprouts and the fresh and crystallised ginger. Cook, stirring constantly, for 2 minutes. Add 3 tablespoons of water, cover and steam for 3 minutes. Season to taste and serve as part of your Christmas lunch, or on its own with rice.
Bubble and Squeak Soup with Wensleydale Cheese
Serves 6
1 tbsp olive oil
1 onion, chopped
4 smoked streaky bacon rashers, chopped
500g potatoes, peeled and diced
250g swede, peeled and diced
1.5l chicken stock
500g Brussels sprouts/cabbage/kale
25g Wensleydale cheese, grated
1 tbsp chopped parsley
Sea salt and black pepper
Heat the oil in a large pan, add the onion and cook for 5 minutes, until softened.
Add the bacon and cook for a further 5 minutes. Then add the potatoes and swede and cook over a low heat for 10 minutes.
Pour in enough stock to come about 2cm above the surface of the potatoes. Simmer for 10 minutes.
Add the sprouts, cook for 10 more minutes, then blend the soup in a food processor. Reheat, season and serve with the cheese and parsley sprinkled on top.
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