This is the first of a series of vegan Christmas recipes that I will be posting over the holiday period. I'm sort of obsessed with brussels sprouts even though for years I hated them. So I've been looking for a way to make them delicious and believe me, I've found it. I can eat the whole dish below by myself for lunch. You can use all green sprouts but I found some purple ones in Dublin at Fallon and Byrne, a treasure trove of a food shop.
Sweet white wines, either a Gerwurztraminer or say, if you are feeling spendy or have a little left over, some Sauternes, diminish the brassica notes on brussels sprouts and highlight their sweetness.
Purple and Green Brussels Sprouts with sweet white wineServes 4
200g green brussel sprouts
200g purple brussel sprouts
5-6 shallots, sliced finely
a slosh of vegetable oil,
3-4 cloves of garlic, sliced finely
A few drops of nut oil such as walnut or hazelnut
a glass of sweet white wine
20-30g of pine nuts or blanched slivered almonds
Cut off the bottom part of your sprouts and then parboil them in salted boiling water for 5 minutes. Remove from the heat and put the sprouts into a colander in the sink, dousing them with very cold water. This will preserve the colours.
Meanwhile heat up a medium sized saucepan on a medium heat and fry the shallots in the oil until caramelised. Add the garlic and the nut oil. Then add the part cooked sprouts. Leave to cook on a low to medium heat for another five minutes then add the white wine and the pine nuts/almonds. Cook for another minute or two until the alcohol melds with the vegetable juices.