The secret to delicious Christmas sprouts: Home-grown Brussels can convert even die hard haters with their sweet, nutty flavour

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My in-laws will rise early tomorrow and walk to their allotment to gather vegetables for our Christmas lunch. They will return with parsnips, leeks and best of all, a freshly cut stalk of Brussels sprouts, laden with scores of bright green buttons.

These home-grown sprouts are far superior to those large, spongy, slightly bitter ones sold in shops. In fact, I reckon their sweet, nutty flavour could convert even a diehard sprout hater.

To experience them at their best, parboil, then halve them and sauté in butter with diced chorizo and chopped chestnuts.

103e71ab0731f1123cc318bf676da391 The secret to delicious Christmas sprouts: Home-grown Brussels can convert even die hard haters with their sweet, nutty flavour

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