360 g (12 oz) brussels sprouts, trimmed
360 g (12 oz) baby (pearl) onions, trimmed
1 handful dark raisins
1 cooking apple, peeled, cored and diced
120 ml (4 fl oz) 1/2 cup double (heavy) cream
2 tbsp curry powder
salt
360 g (12 oz) baby (pearl) onions, trimmed
1 handful dark raisins
1 cooking apple, peeled, cored and diced
120 ml (4 fl oz) 1/2 cup double (heavy) cream
2 tbsp curry powder
salt
method
1. Blanch the sprouts for 1 minute in a saucepan of boiling water.
2. Drain, then return to the pan with the onions.
3. Add the raisins and the apple.
4. Pour in the cream and sprinkle with salt to taste and the curry powder.
5. Cover and cook over a low heat for about 15 minutes, stirring gently from time to time, until the sprouts are tender and the cream has been absorbed.
6. Arrange on a platter and serve.
2. Drain, then return to the pan with the onions.
3. Add the raisins and the apple.
4. Pour in the cream and sprinkle with salt to taste and the curry powder.
5. Cover and cook over a low heat for about 15 minutes, stirring gently from time to time, until the sprouts are tender and the cream has been absorbed.
6. Arrange on a platter and serve.
serving amount
serves 6
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