Day 14 and yes, the Sprouts have snuck back in again. I did mention that they were my favourite vegetable growing up, right? Sprouts also happen to be incredibly versatile. This version uses the flavours in a Stroganoff– paprika, crème fraiche and brandy– and creates a lovely side dish to sit along with your favourite Christmas dishes. Who knows, it may even convert the Sprout haters in your family.
Ingredients:
- 300g Brussel Sprouts
- 1 Red Onion, finely chopped
- 1 Clove Garlic, peeled
- 1tbsp Vegetable Oil
- 1tsp Paprika
- 3tbsp Brandy
- 4tbsp Crème Fraiche
- 100ml Double Cream
- Squeeze of Lemon Juice, to taste
Method:
- Cut the bottom bit of the stem off the sprouts and peel off the top leaves. Wash in cold water. Cut off any brown parts with a knife, if needed,
- Thinly slice the sprouts.
- Put a deep frying pan with your veg oil on a medium heat.
- Add onion to the pan and cook until soft.
- Grate in the garlic and cook for a further 30 seconds.
- Add the sliced sprouts to the pan and stir fry until slightly softened and browned.
- Add your paprika, stir through and cook for a further 30 seconds.
- Pour in your brandy and allow it to reduce until you can no longer see it (it should happen almost instantaneously).
- Lower the heat of your pan and stir in your crème fraiche and cream.
- Season to taste with salt, pepper and lemon juice.
- Serve and enjoy.
The Literary Onion 