Brussel Sprout Blankets
Brussel Sprout Blankets, now hear me out. Brussel Sprouts are one of the most traditional staples of any Christmas roast. Being an acquired taste, Brussel Sprouts are very rarely used up. Normally being the only thing remaining from the Christmas roast a few days after Christmas or just being thrown out. With this recipe you can turn Brussel Sprouts from hated to almost loved. Yes I said almost as it is still an acquired taste, but believe me it gets devoured faster than you’d expect. You can also make this recipe using vegetarian/vegan bacon to make this recipe vegetarian.
Ingredients
- A bag of Brussel Sprouts
- ~50ml milk
- ~1 tbsp butter
- ~2 large Potatoes
- 1/2 tsp Tarragon
- 1 Vegetable Stock cube, optional
- 1 egg
- 100g cheese(I used Lacto-free cheese)
- 8 rashers of bacon (can use fake bacon)
Equipment
- A baking tray
- 1/2 tsp measure
- A Large bowl
- A large pan
- A colander
- A masher
Method
1) Set your oven at 200C/ fan 180C/ gas 6
2) Wash the Brussel Sprouts and peel the potatoes, cutting the Brussel Sprouts in half and cutting the potatoes to a similar size.
3) Place into a large pan of boiling water and cook until potatoes are soft.
4) Drain the mixture, transferring the cooked Sprouts and potatoes to a large bowl.
5) Add the butter and milk to this mix and mash until creamy
6) Add the Tarragon, stock cube, egg and cheese and mix
7) Spoon the mixture into each rasher of bacon and wrap up.
8) Place in the oven for 20-25 mins or until the bacon is cooked and the mixture has firmed up (egg is cooked)
If you want to experiment with this recipe, try adding corn-starch or breadcrumbs to the mash mix to help it hold its shape, you can then make them into stuffing balls or use them as stuffing. You could also mash in other vegetables like carrots to the mash mix. If you reached this point, I would love to find out how yours went.