Juniper-glazed sprouts
Juniper berries aren't just for making gin, they perk up sprouts too
Difficulty and servings
Preparation and cooking times
Prep 20 mins
Vegetarian
- In a large frying pan, gently cook the shallots, garlic and juniper in the oil and half the butter until soft and golden - about 10 mins.
- Add the sprouts and stock and simmer for 10 mins until sprouts are just tender and syrupy. Stir in the remaining butter with some seasoning and serve.
Per serving
161 kcalories, protein 5.0g, carbohydrate 7.0g, fat 13.0 g, saturated fat 4.0g, fibre 6.0g, sugar 6.0g, salt 0.21 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8640/
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Ingredients
- 3 shallots , finely sliced
- 1 garlic clove , crushed
- 2 tsp juniper berries , roughly ground with a pestle and mortar
- 25g butter
- 500g Brussels sprouts
- 300ml vegetable stock
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Difficulty and servings
Preparation and cooking times
Prep 20 mins
Vegetarian
Ingredients
- 3 shallots , finely sliced
- 1 garlic clove , crushed
- 2 tsp juniper berries , roughly ground with a pestle and mortar
- 25g butter
- 500g Brussels sprouts
- 300ml vegetable stock
Per serving
161 kcalories, protein 5.0g, carbohydrate 7.0g, fat 13.0 g, saturated fat 4.0g, fibre 6.0g, sugar 6.0g, salt 0.21 g
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