To use up leftover sprouts we would suggest embracing the strong flavour of these brassicas (one of the finest vegetable species in our opinion) by making them into a dip.
Serves [4] Download recipe
Ingredients
Leftover cooked sprouts (200 grams or thereabouts)
Milk and thick yoghurt/creme fraiche as desired
A splash of cider vinegar
A pinch of salt
Method
Take any leftover cooked sprouts, slice them in half lengthways and heat cut face down on a griddle or heavy pan over a high heat.
Re-cook the sprouts in this way until they are partly charred on the underside. You don't want them to be totally blackened, but a good strong char will give a great flavour.
Whilst still warm, blend the charred sprouts in a food processor or blender with enough warmed milk to form a thick puree. Mix your choice of creme fraiche or thick (e.g. Greek-style) yoghurt into the puree, to add richness and tang.
Add a little at a time and stop when you have a balance that you like, there are no rules here. Finally season with a little cider vinegar and salt to taste.
Recipe provided by Mike Knowlden of Blanch & Shock
Photo provide by SavvyChristine.
