Sprouts, the little green things that look like mini cabbages. I used to be a firm believer that you either loved them or hated them, but that was before I changed the way in which I cooked them.
This recipe is so easy to make and is delicious with broccoli and asparagus too – you can either mix all the vegetables together, or make them separately.
1 Small white onion
Sprouts – approx 5 per person
2 bacon rashers cut into small squares (vegetarian option, use Haloumi)
1 tsp Olive oil
2-3 Cloves garlic
If using broccoli, use a whole head of broccoli
If using asparagus use approx 3 spears per person : spears should be cut half
- Peel any bad leaves off the sprouts and cut off the dry end.
- Bring a saucepan of water to the boil and add the prepared sprouts. Boil until soft (approx 8-10 minutes)
- Cut the onion into small chunks crush the garlic (or chop very finely)
- Heat the oil in a frying pan then add the onion, the garlic and the sprouts and bacon.
- Cook until the sprouts are browned and the bacon cooked through
If making with asparagus, prepare by cutting off any dry ends and cutting in half or into thirds. Boil as above until soft (approx 6 mins)
If making with broccoli, prepare by cutting off the stem and breaking into small flourets. Boil as above tunic soft, approx 8, minutes.
If you want to make a dish with all the vegetables, just boil as needed then add them all together when adding in the bacon, garlic and onion
You can use salami or chorizo instead of bacon for a spicer dish.
For quickness you can use garlic paste.
Gluten Free: Please note that this is when making the dish WITHOUT the polenta or the Asparagus (some people with gluten intolerance cannot tolerate asparagus)