Bring a large saucepan of salted water to the boil, add the sprouts and parboil for 10 minutes until semi-soft. Peel the outer layer of the sprouts and give them a good wash. ‘I am not a huge sprout lover, but I am a massive fan of these, especially dolloped with a bit of mayo. This recipe is from plant-based chef Bettina Campolucci Bordi, who says: ‘This is the only way to eat Brussels sprouts: crispy on the outside and nice and soft on the inside with extra crunch from the sesame seed addition. You can’t go wrong with garlic mayo (Picture: Louise Ha)
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