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Article: The history was inspiring, the veg even better ; Peel and crush the garlic cloves and mix with the chopped rosemary, mustard and freshly ground black pepper.
- Article from:
- Western Morning News, The Plymouth (UK)
- Article date:
- November 8, 2008
CopyrightCopyright 2008 Western Morning News, The Plymouth (UK). Provided by ProQuest LLC. (Hide copyright information)
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Peel and crush the garlic cloves and mix with the chopped
rosemary, mustard and freshly ground black pepper.
Trim and wash the sprouts. Peel and finely chop the potatoes and
onion. Melt the butter in a large heavy saucepan, add the onion and
potatoes and cook over a low heat until the butter has been absorbed
into the vegetables. Add the Brussels sprouts to the pan and mix
well. Add the stock and milk, bring to the boil, season with salt,
freshly ground black pepper and a generous pinch of cayenne pepper.
Cover the pan and allow to simmer gently for about 20 minutes, or
until the sprouts are tender.
I HAVE just spent a wonderful weekend in Shropshire - a county I
have never visited before. ...