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.
