Eat yer greens!

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classic33

Leg End Member
Sheep. You meant sheep right? The ruination of plough discs the daft buggers.
Not shares?
 
I enjoy vegetables but not all that wild about sprouts. TVC has stir fried them with bacon, shallots etc..which is great with kale but the jury is still out on sprouts.

Kale's the one I'm not that keen on. :thumbsdown:

Kalettes aren't bad though - sort of a cross between a sprout and curly kale. Not sure I'd pay £1.75 a punnet, but at 18p they do me rather nicely.
 

BSOh

Über Member
Location
Ceredigion
I didn't really eat much veg till my late twenties. 7 year old me continued to convince adult me that I didn't like most of it. Ridiculous. Now (that I'm grown up) I love pretty much anything vegetable. So much so, I am thinking of going veggie this year. Both for reasons of ethics and deliciousness :hungry:
 
OP
OP
Dirk

Dirk

If 6 Was 9
Location
Watchet
I didn't really eat much veg till my late twenties. 7 year old me continued to convince adult me that I didn't like most of it. Ridiculous. Now (that I'm grown up) I love pretty much anything vegetable. So much so, I am thinking of going veggie this year. Both for reasons of ethics and deliciousness :hungry:
I almost liked that.:smile:
 
Kale stir fried with back, mushrooms, shallots, wholegrain mustard and a touch of cream :hungry:

If I took the kale out, that'd be really rather nice. :laugh: Maybe swap for shredded savoy cabbage...
 

classic33

Leg End Member
2 tsp olive oil, plus extra for drizzling
2 medium onions, chopped
300g cooked Brussels sprouts
2 garlic cloves, crushed
650ml vegetable stock
4 tbsp single cream
100g mature cheddar, grated, plus extra to serve

Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.

Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.

Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.

Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

https://recipes.sainsburys.co.uk/recipes/soups/brussels-sprout-and-cheddar-soup
 
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