{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Brussels Sprouts with Ginger and Garlic

450g (1 lb) Brussels Sprouts
3 tablespoons Olive Oil
1 thumb sized piece Root Ginger
3 Cloves Garlic
Black Pepper.
Trim over the sprouts and discard any discoloured leaves.
Slice all the sprouts thinly.
(The slicer on a food processor can do this but it is easy enough by hand)
Put the oil into a heavy lidded pot.
Peel and grate the ginger, and peel and finely chop the garlic.
Put the sprouts, ginger and garlic onto the oil, season with lots of black pepper, put on a very low heat with the lid on and sweat for 10 to 15 mts.
Check these from time to make sure nothing is burning.
They are ready when they have a little bite left.
Do try these as they are a great success even with sworn sprout haters.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef