If you had a traditional Christmas roast, the chances are you had Brussel sprouts served with it. Not everyone is a fan of this much maligned vegetable, and the chances are you'll have leftovers. Tom Hunt shows how they can be transformed into delicious Colcannon for a tasty supper or brunch.
Brussel sprouts aren’t everyone’s favourite vegetable, maybe that's why they’re neglected, lack the love they deserve and always overcooked. So it's no surprise they were usually left with piles of khaki coloured greens at the end of our festive feasts.
Colcannon is usually made with kale but your leftover brussels will make a thrifty alternative. If you have any ham or bacon leftover then that will make a nice additions for a bit of Christmas indulgence.
Boiled brussel sprouts, sliced
Equal amount of mash potato, creamed with butter and milk
Chopped parsley (optional)
Ham/Bacon sliced into lardons
Gently fry the brussels and ham to warm through, add the mash and gently warm but don’t fry with oil. Finish by mixing in the chopped parsley and serve with a fried egg.
Chefs note: If you don’t want overcooked brussels, cut the roots as you normally would but don’t score the bottom. Put on a big pan of salted water. When the rest of your meal is ready, plunge them into the water for 3-5 minutes depending on their size. Pull them out and dress them with a little butter. Serve immediately with a crunch.
For more recipes using Christmas leftovers visit Tom's Feast. If you think Brussel sprouts should take a more starring role, visit Great British Chefs for some recipe ideas using them.
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