Brussels Sprouts with Peas and Cashew Nuts
by Mary Berry on Dec 19, 2022
Brussels sprouts are an essential part of Christmas dinner, although not everyone likes them! This is one vegetable that really can’t be kept hot. Cooking and serving the sprouts should be the last job before you sit down to eat.
This recipe appears in Mary Berry's Ultimate Christmas.
This recipe appears in Mary Berry's Ultimate Christmas.
- Servings
- 8 servings
- Course
- Side Dish
Ingredients
- 1 lb Brussels sprouts
- 5 shallots, thinly sliced
- 1 lb peas
- 1/3 cup salted cashews
- 2 tablespoons butter
- Salt & pepper
Instructions
-
Prepare the sprouts, removing the outer leaves, and cut each in half.
-
Cook in boiling salted water for about 4-5 minutes, depending on size. After a minute add the petit pois until just cooked. Drain.
-
Heat the butter in a pan. Quickly pan fry the shallots for few minutes. Add the sprouts, peas, and cashew nuts for few minutes until piping hot. Season with salt and pepper and serve at once.