Mixed Greens With Walnuts
This recipe features a delightful blend of flavors and textures with tender Brussels sprouts, savory shallots, and crunchy walnuts all cooked in a flavorful vegetable or chicken stock. It's the perfect side dish for your holiday table, and can even be prepared ahead of time for added convenience. Enjoy this festive dish with your loved ones!
— Constant Cookbook
Ingredients
- 400g Brussels sprouts , trimmed and thickly sliced
- 250g Savoy or green cabbage , sliced or shredded
- 100g shallots , peeled and sliced
- 2 tsp each butter and olive oil
- 300ml vegetable or chicken stock (use vegetable if you have any vegetarian guests over for Christmas)
- 400g frozen peas
- 50g walnuts , chopped
Instructions
- Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
- While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving
Cook Time
10M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 129 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.13 milligram of sodium
Comments
No comments found.