chiffonade of sprouts

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Cooking receipe to make chiffonade of sprouts under category Aga Recipes. You may find some video clips related to this receipe below.

chiffonade of sprouts

1 kg sprouts

4 tbsp double cream or chicken stock

salt and freshly ground black pepper

freshly grated nutmeg

Trim the stalks of the sprouts and remove any yellowed outer leaves.

Slice the sprouts very finely this is best done in a food processor which will do rt very quickly.

Pour the cream or stock into a wide based pan; season with salt pepper and nutmeg. Tip the sprouts on top but do not toss. Cover with a lid.

Place the covered pan on the boiling plate and allow to cook until you hear the liquid bubbling then toss well and cook for another 30 seconds.

Uncover and toss constantly until the sprouts are lightly wilted.

Serve immediately.

If you wish to slice the sprouts in advance store them tightly packed in a polythene bag in the fridge. When preparing sprouts never remove the outer green leaves. These are high in beta carotene and are a good protection against cancer. Only remove discoloured yellow leaves. Speckled weather marks on green leaves vanish during cooking. Cooked in a flash this crunchy pole green nutty flavoured mound is far removed from the greygreen sodden lumps with that allpervading smell that we remember from our schooldays.

Serves 6

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