My mother did not like brussels sprouts and therefore I never had them growing up. I was exposed to their negative image but had no real reason to hate them. Only in the last week have I actually plucked up the courage to try, and cook, the underrated (until recent times) little gems and I am totally converted. They're delicious, nutritious and everything in between. After talking about them for a few days with different people I coined up my own version of a very classic way to serve brussels sprouts. I hope you like it!
Serves 2
Ingredients
1 yam/purple sweet potato, roughly chopped into small pieces
150g short cut bacon, cut into strips and halved
1tsp ground paprika
11 approx. brussels sprouts, washed and sliced
1 lemon, juiced
small bunch of baby heirloom carrots
50g lemon marinated feta
salt and cracked pepper
olive oil
In a small saucepan, place chopped yam and cover with water. Place on a medium to high heat, cover and bring to the boil. Remove lid and let it boil until soft to touch with a fork.
Meanwhile, heat olive oil in a non-stick fry pan over a medium to high heat. Coat the bacon with paprika and cook until crispy.
In a bowl, toss sliced brussels sprouts with salt, pepper and lemon juice. Add to the fry pan with the bacon. The bacon grease and any remaining olive oil will replace the traditional butter used when cooking the sprouts.
Add the heirloom carrots to the pan and cook with the sprouts and bacon.
Drain the boiled yams and transfer to a bowl. With a fork, smash the yams with most of the feta (leaving some for garnish) until they form a mash consistency.
By now the brussels sprouts and carrots should be ready to serve. Plate up with the mash and garnish with your remaining feta. Season with salt and pepper.
Happy Sunday eating!
Erin xx
