POTATO SPROUTS RECIPES

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POTATO AND SPROUT CRUSH | SAINSBURY'S RECIPES



Potato and sprout crush | Sainsbury's Recipes image

Brussels sprouts aren't just for Christmas, try this tasty recipe with fried potatoes and bacon.

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 5

650g potatoes, chopped into quarters
6 rashers of back bacon, finely diced
250g Brussels sprouts, shredded
Oil, for frying
Freshly ground black pepper, to taste

Steps:

  • Place the potatoes in a large pan of water and bring to the boil, then simmer for 8-10 minutes or until tender.

    Fry the bacon in a frying pan with a dash of oil until crisp, then remove with a slotted spoon and set aside. Tip the shredded sprouts into the same pan and stir until wilted and tender.

    Once the potatoes are done, drain them and roughly crush them with a potato masher or a fork.

    Tip the bacon and potatoes into the frying pan with the sprouts. Over a low heat season with black pepper and stir to combine, making sure you incorporate any meaty bits from the bottom of the pan, then serve while hot.

    *All information included in this recipe has been provided by Produce World.

Nutrition Facts : Calories 467 calories, FatContent 24.4 grams, SaturatedFatContent 7.6 grams, SugarContent 5.4 grams, SodiumContent 240.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams

POTATO, SHREDDED SPROUT & CHESTNUT GRATIN RECIPE | BBC ...



Potato, shredded sprout & chestnut gratin recipe | BBC ... image

Enjoy this vegetarian gratin with wintry greens, or as a creamy side dish in a family feast. With sprouts and chestnut, it's a wonderfully festive dish

Provided by Good Food team

Categories     Side dish

Total Time 3 hours 20 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 11

3 garlic cloves
400ml double cream
400ml whole milk
1 onion, cut into four thick slices
1 bay leaf, scrunched up
a few knobs of butter, plus extra for the dish
1kg floury potatoes, very thinly sliced
250g whole cooked chestnuts, roughly chopped into chunks
250g Brussels sprouts, shredded
125g cheddar, grated
grating of nutmeg

Steps:

  • Squash the peeled garlic cloves with the blade of a knife, then put in a large saucepan with the cream, milk, onion slices, bay leaf and 2 tsp sea salt. Bring to the boil over a low heat. When the mixture is bubbling, remove from the heat and leave to infuse for 1 hr.
  • Heat the oven to 160C/140C fan/gas 3, and generously butter a large, deep baking dish. Sieve the infused milk over a bowl and discard the onion, bay leaf and garlic (you can reserve these to use in a bread sauce, if you like). Arrange a layer of the potatoes in the dish, then scatter over some of the chestnuts, sprouts, cheese and a little nutmeg. Drizzle over some of the infused milk mixture. Repeat until you’ve used all the ingredients, finishing with a layer of potatoes, then cover with the last of the infused milk mixture. Dot over a few small knobs of butter.
  • Bake the gratin for 1 hr 15 mins on the middle shelf of the oven until golden and crisp on top. A knife inserted into the middle should slide in easily. Leave the gratin to rest for 10 mins, then serve.

Nutrition Facts : Calories 524 calories, FatContent 37 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 48 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.4 milligram of sodium

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