Shared Tips - If you have one to share please let us know!
Sprouts
This week I cut all my sprouts in half, sautéed them in butter with some garlic then added about 150mls of chicken stock and simmered until it had evaporated!! They were delicious
|
Just an idea to brighten up the usual sprouts is to have them with pecan nuts.
1) Simply toast pecan nuts (150g per kilo of sprouts) in oven for about 5 mins. 2) Cut sprouts in halves or quarters (depending on size) and steam for 5 mins 3) Melt a blob of butter in a large frying pan and stir fry the sprouts till beginning to brown add the nuts to combine and serve |
Parsnips
Parsnips & crisp honey mustard
|
Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
Heat oven to 220C/200C fan/gas 7 – you can do this while the meat is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish. |
Carrots
Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.
click below to return to the main menu