You either love them, or you can’t stand the sight of them.They, I think, are delicious; not only are they good for the real Christmas lunch, but they are an absolute must for Boxing Day bubble and squeak.
Ingredients
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 150 g brown chestnut mushrooms, quartered
- 500 g sprouts, trimmed
- 8 large Medjool dates, chopped into small pieces
- salt
- pepper
- 50 g salted butter, cubed
- 2 tbsp parsley, chopped
- 2 tbsp chives, chopped
Instructions
- Heat the oil in a large sauté pan, so you have enough room to have all the sprouts in a single layer.
- Add the mushrooms, onions and garlic and cook until all the moisture has gone and the onions have taken a little colour.
- Add the sprouts, dates, salt pepper and a touch of water.
- Bring to a boil, turn down the heat and cover with a tight-fitting lid.
- Simmer for 10-12 minutes or until the sprouts are cooked. I like them slightly overcooked.
- Remove the lid and boil away all the moisture, or simply tip-off.
- Add the butter, swirl and melt, and serve with plenty of chopped chives and parsley.
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Nutrition Facts
Braised Brussels with Dates
Amount per Serving
Calories
401
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
27
mg
9
%
Sodium
94
mg
4
%
Potassium
674
mg
19
%
Carbohydrates
44
g
15
%
Fiber
7
g
29
%
Sugar
34
g
38
%
Protein
7
g
14
%
Vitamin A
816
IU
16
%
Vitamin C
17
mg
21
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
