Sprouts,Korea price supplier

Brussels Sprouts with caramelised onions and almonds

Serves 3-4

100g butter
1-2 onions, peeled and finely sliced
400g Brussels sprouts, peeled and finely shredded
75ml vegetable oil
100g blanched almonds
Pinch of salt
Freshly ground black pepper

Melt 75g butter in a large saucepan and gently sweat the onions for 8-10 minutes until softened and caramelised. Set aside on a plate. Blanch the sprouts in a pan of boiling water for 1 minute, drain well and refresh under cold water.
Heat the oil in a further saute pan and add the almonds, fry gently for a few minutes until lightly toasted.
Melt the remaining butter in the large saucepan and sweat the sprouts for 3-4 minutes, tossing, until just softened. Stir in the onions and almonds. Season with salt and pepper and serve at once.

Brussels Sprouts with carrots and Almonds

Serves 3-4

1 tbsp butter
150g Carrots, finely sliced
400g Brussels sprouts, trimmed and quartered
1 tsp brown sugar
2 tbsp chopped fresh parsley
¼ tsp salt
Black pepper to taste
1 tbsp sliced almonds, toasted

In a frying pan melt the butter over a medium-high heat and sauté the carrots for about 5 minutes. Reduce the heat to medium and add the sprouts and sauté for a further 7 minutes or until the sprouts are tender. Add the parsley, sugar, salt, pepper and almonds, stir, then cool until the sugar melts stirring constantly.

Crunchy Brussel Sprouts

30g fresh brown breadcrumbs
400g Brussel sprouts, trimmed
1 tbsp butter
1 tbsp olive oil
1 garlic clove, peeled and finely chopped
½ tsp chilli flakes

Preheat the oven to gas mark 5, 190c or 375f.
Spread the breadcrumbs on a non-stick baking tray and bake for 10-15 minutes until crispy.
Meanwhile heat a pan of water, bring to the boil and add the Brussel sprouts and cook for 4-5 minutes, then drain.
Heat the oil in a large pan and fry the garlic and chilli flakes for 1-2 minutes. Add the Brussel sprouts to the pan with the butter and toss together.
Transfer to a serving dish, sprinkle over the breadcrumbs and serve immediately.