A friend cooked with sprouts for me recently and I realised I hadn’t worked with them once since I began to take food seriously. That’s probably explained by the fact I grew up experiencing them as bland and boiled to be super-soft as part of Sunday roasts.
The idea here was to retain their natural nutty and crunchy qualities whilst adding another working class vegetable – leeks – and a posher touch in the form of pistachios and flaked almonds. Lemon, garlic and soy sauce ensured a flavour extravaganza. This one secured nods all round.
Serves four generously.
750g sprouts, trimmed and roughly sliced.
2 medium leeks, thinly sliced.
2 garlic cloves, thinly sliced.
200g pistachio kernels, lightly toasted.
50g flaked almonds.
1 tbsp soy sauce.
Half a lemon, zested and juiced.
30ml extra virgin olive oil.
Sea salt and coarsely ground black pepper.
Warm the olive oil on a medium heat in a heavy saucepan or wok. Add the leeks, which should sizzle. Season generously. Stir regularly for three minutes, at which point they should have significantly shrivelled.
Now add the garlic and stir for another two minutes. Then add the sprouts, lemon juice and half the soy sauce and season very generously. Stir for another three minutes.
Turn off the heat. Add half the pistachios and the flaked almonds and season and stir once more. Finish with the lemon zest, the rest of the pistachios and a drizzle of the remaining soy sauce.