Per Serving:
- Calories: 121
- Fibre: 4 g
- Total carbs: 4 g
- Sugars: 3 g
- Total fat: 9 g
- Saturated fat: 5 g
- Protein: 4 g
Jewelled sprouts
Dolcelatte is suitable for vegetarians, and the burst of pomegranate freshness is a delight (as well as being pretty!).
Cooking Notes: about 15min
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Yields:
8
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Ingredients
- 50 g (2oz) butter
- 2 shallots, finely sliced
- 500 g (1lb 2oz) sprouts
- 75-100g (3-3 1/2oz) Dolcelatte cheese, to taste
- 4 Tbsp. pomegranate seeds
Directions
- Step 1
Bring a medium pan of water to the boil. Meanwhile, heat butter in a large deep frying pan and fry shallots for 5min until tender.
- Step 2
Cook the sprouts in the boiling water for 3-5min, until just tender. Drain well.
- Step 3
Turn up the heat under the shallot pan and add the sprouts. Fry for 3-5min, turning occasionally, until the sprouts get some golden colour. Take pan off heat and mix through the Dolcelatte and some freshly ground black pepper. Empty into a warmed serving dish and sprinkle over the pomegranate seeds. Serve immediately.
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- Step 1
Get Ahead
Prepare to end of step 2 up to a day ahead, but cool sprouts quickly under cold running water. Drain well. Transfer cooled shallots and sprouts to a container, cover and chill. To serve, fry mixture in large deep frying pan over medium-high heat until the sprouts get some golden colour. Complete recipe.Watch Next
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