VEGAN BRUSSEL SPROUT RECIPES RECIPES

Steps:

• 1. Peel and quarter the onion, push it through the fine slicing attachment of your food processor, and tip into a large pan on a medium heat with the butter.
  2. Pick, finely slice and add the sage leaves, then fry for 4 minutes, or until soft, stirring occasionally.
  3. Meanwhile, wash and trim the Brussels sprouts, clicking off any tatty outer leaves. In batches, push them through the same fine slicer.
  4. Add them to the pan, turn the heat up, cover, and fry for 10 minutes, or until soft, adding a splash of water, if needed.
  5. Toss in the Worcestershire sauce, then turn the heat off and gun in the unpeeled garlic through a garlic crusher. Stir well, season to perfection and serve.

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt – a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.