Christmas Leftovers – part 6. Ten ways to use up that surplus bag of Brussels sprouts lurking in the fridge
Brussel Sprouts that are already cooked
Bubble and Squeak
The first and most obvious way is in bubble and squeak. Take a few cooked sprouts and chop them into quarters, add a couple of roasties, chopped small, mash in a few cooked carrots and parsnips. Squidge everything together and shape into patties. Fry gently on each side until crispy, use some turkey fat, or perhaps some goose fat, for extra flavour if you have it. Top with a dollop of cranberry sauce or chutney
I’ve been googling today for inspiration and have found some lovely sounding ideas.
A few sprouts work well in soup, but don’t do as I did one year and use loads, the after affects were dire!
This is the ultimate love it or hate it recipe, not only sprouts, but marmite as well – Charred Brussels Sprouts with Marmite Butter!
This sounds wonderful, I love this anyway, would be fab with sprouts – Pad Thai
Brussel Sprouts that are raw
Shred raw sprouts and add them to a slaw. Use mayo, or a squeeze of lime or lemon juice.
This Joe Wicks recipe uses chicken thighs, but of course turkey would work just as well – Tagine with spiced Brussels sprouts and feta
This simply titled dish sounds gorgeous and can be used for leftover stuffing as well as sprouts – Stuffing Sprouts
Parsnip and Sprout Colcannon uses up parsnips as well as sprouts
This gorgeous recipe can be used all year round with whatever green brassica is available – Indian Spiced Greens
All recipes found on BBC Good Food
Take care of your family and your budget
Before putting together the meal planners, Lesley surveyed what was needed. Of the existing 14 meal plans, most are for 2 people so can be sized up or down. Others are for 1, or 4 people