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Champagne Sprouts

Category: Side Dishes

Suitable for a: vegan diet



champagne sprouts!

Serves 4

Now, this is my kind of sprout! Usually, when I think of Brussels sprouts, I think of Christmas day at my poor mums and a great big bowl full of green things which have been boiled to within a whisker of their life because theyre usually the vegetable thats forgotten about and left on the cooker. I tried them a different way whilst cooking an alternative Christmas dinner and they were really lovely.

Wheat free, dairy free, nut free, meat free version...


2 shallots, finely chopped

2-3 handfuls of Brussels sprouts, peeled, sliced thinly, then chopped finely into shreds

2 tsp dairy free margarine

2-3 tbsp champagne (more if needed)

Salt and pepper.


Glass of champagne to keep the chef happy!




Heat the margarine in a pan (which has a lid).

Add the shallots and a little salt and cook for a few minutes, stirring as necessary.

Add the sprouts, stir well and cook for another few minutes.

Add the champagne, stir well and put the lid on the pan.

Leave sprouts to sweat, stirring occasionally to stop them burning and sticking, until they are cooked to the consistency you like. I must admit I prefer mine softer when cooked this way, but then that may just be as a result of mums sprout training!

Additional comments:


Maybe serve with...

These would work well with things like the zingy mashed potato or rosemary roast potatoes, stir fried sugar snap peas, roast parsnips and the herby sausages. Or equally, they could work with cottage pie or mini mountains of mashed potato (most of these recipes found at my website.)

For those able to eat wheat...

Make some herby stuffing balls with the leftover shallots and sage or thyme and bake.


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