Harvesting our sprouts is not a straightforward task - they cling to their stalk steadfastly, ascending and balancing on top of one of another like mini acrobats and they are densely packed together.
However it is so worthwhile as these gorgeous green gymnasts are proving to be a versatile vegetable.
Sadly posting this blog has become the epitomy of frustration! The recipe for the tempting pasta dish I was going to recommend has disappeared into the ether! So my suggestion is either follow the link for the Martha Stewart recipe and see if you enjoy that one or try my made up version using leftovers from the fridge. I will post the offending recipe when it magically reappears in a few weeks time!
Cook three to four ounces of penne pasta for one person.
Fry about four diced rashers of streaky bacon ( I would suggest a low salt variety if you don't want to beset with a raging thirst all evening!) Add a chopped onion and a good handful of sprouts - if they are the baby variety I would suggest keeping them whole as they have a tendency to be like spinach and disappear if they are cooked for too long.
After a short while add a good hunk of blue cheese and some water from the pasta
add your pasta and bob's your uncle you have another quick and easy supper dish although the devilishly rich sauce makes it seem like you've slaved over a hot stove for a lot longer!
http://www.marthastewart.com/313031/pasta-with-brussels-sprouts-and-bacon
Sadly posting this blog has become the epitomy of frustration! The recipe for the tempting pasta dish I was going to recommend has disappeared into the ether! So my suggestion is either follow the link for the Martha Stewart recipe and see if you enjoy that one or try my made up version using leftovers from the fridge. I will post the offending recipe when it magically reappears in a few weeks time!
Cook three to four ounces of penne pasta for one person.
Fry about four diced rashers of streaky bacon ( I would suggest a low salt variety if you don't want to beset with a raging thirst all evening!) Add a chopped onion and a good handful of sprouts - if they are the baby variety I would suggest keeping them whole as they have a tendency to be like spinach and disappear if they are cooked for too long.
After a short while add a good hunk of blue cheese and some water from the pasta
add your pasta and bob's your uncle you have another quick and easy supper dish although the devilishly rich sauce makes it seem like you've slaved over a hot stove for a lot longer!
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