- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 129
- Fat Content: 8g
- Saturated Fat Content: 2g
- Carbohydrate Content: 9g
- Sugar Content: 5g
- Fiber Content: 6g
- Protein Content: 7g
- Sodium Content: 0.13g
Mixed greens with walnuts
Ingredients
- brussels-sprout - 400g Brussels sprout, trimmed and thickly sliced
- cabbage - 250g Savoy or green cabbage, sliced or shredded
- shallot - 100g shallot, peeled and sliced
- butter - 2 tsp each butter and olive oil
- chicken-stock - 300ml vegetable or chicken stock (use vegetable if you have any vegetarian guests over for Christmas)
- pea - 400g frozen peas
- walnut - 50g walnut, 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
Brain-boosting recipe for 8 people, takes only 10 mins; recipe has brussels sprout, cabbage, shallot, butter, chicken stock, pea and walnut.
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