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Servings 4
Calories 365 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

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 the 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. Serve with plenty of chopped chives and parsley.
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Nutrition Facts
Braised Brussels with Dates
Amount per Serving
Calories
365
% Daily Value*
Fat
 
17.538
g
27
%
Saturated Fat
 
7.3
g
46
%
Cholesterol
 
27
mg
9
%
Sodium
 
120
mg
5
%
Carbohydrates
 
54
g
18
%
Fiber
 
9
g
38
%
Sugar
 
3834
g
4260
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword brussels
Course Classic Main Courses, Main Course, Traditional Christmas Menu, Vegetables
Cuisine British
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