Caramelised Brussels Sprouts with Miso Cream and Hazelnuts
Martyn Odell (aka Lagom Chef) whips up a delicious Brussels Sprout recipe after visiting Oddbox's growers at P C Thorolds. Sprouts love to be sauteed, there is no need to boil them first, if they are small chuck them straight in a pan, but if they are a little bigger chop them up. This recipe is perfect to load up a bit of toast with your spread, Brussels, nuts and enjoy!
After visiting Oddbox's growers at P C Thorolds I couldn't resist whipping up a delicious Brussels sprout dish with some "too small" sprouts I picked up. Sprouts love to be sauteed, there is no need to boil them first, if they are small chuck them straight in a pan, but if they are a little bigger chop them up. If you're vegan grab a vegan version of creme fraiche, mascarpone or a nice soft cheese then hit it with a spoonful of miso and salt. I topped mine with some toasted hazelnuts tossed with olive oil and garlic for the top but any nut or seed will do. Load up a bit of toast with your spread, brussels, nuts and enjoy!
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
150 g Brussels sprouts
3 Garlic cloves
a splash of Olive oil
a splash of Vinegar
4 tbsp Creme fraiche / vegan creme fraiche
2 tsp Miso paste
4 slice Bread (toasted)
- Saute the Brussels sprouts, onion and 3 cloves of crushed garlic in a little oil until soft and caramelised. This should take around 8-10 minutes. Then add a good splash of vinegar, season and set to one side.
- Mix together the creme fraiche, miso and a pinch of salt.
- Toast of the hazelnuts for a couple of minutes until golden, smash up in a bowl then mix through 1 clove of crushed garlic, oil and salt to taste.
- Now all you need to do is toast your bread, load up with your spread, brussel mix and top with the hazelnuts. Enjoy!