What's your favourite part of Christmas dinner? For me, it isn't even the turkey - it's all the little extras that go with it, like roast parsnips, stuffing, cocktail sausages wrapped in bacon and, believe it or not, the humble Brussels sprouts. We don't eat sprouts that often, because (unsurprisingly) the Madhouse kids aren't fans, but they do go with Christmas. I love this recipe idea for Crunchy Brussels Sprouts which might make them more palatable for the younger members of the family.
Crunchy Brussels Sprouts
These crunchy Brussels sprouts are made with breadcrumbs and sage for a deliciously different texture. The addition of a Knorr stock cube really brings out the natural flavour.
recipe serves 4 - preparation time 10 minutes - cooking time 20 minutes
500g fresh Brussels sprouts
100ml stock (made from Knorr Reduced Salt Vegetable Stock Cube)
2tbsp olive oil or butter
2tbsp dried breadcrumbs
1tsp dried sage
1) Remove the sprouts' outer leaves and trim the stems. Place the sprouts in a single layer in a large saucepan.
2) Pour in the stock, bring to the boil, reduce the heat and simmer, covered, for 5 minutes.
3) Uncover and simmer until all liquid evaporates.
4) Heat the olive oil in a small saucepan. Add the breadcrumbs and sage.
5) Garnish sprouts with warm breadcrumbs mixture.
(Recipe courtesy of Knorr)
And if that's still not enough to get your kids tucking into their sprouts, try reading the hilarious Father Christmas Comes Up Trumps by Nicholas Allan, all about Santa's windy problem after eating too many sprouts ! (Click through to read our review.)