Shredded Sprouts with Prosciutto
I’ve cooked Christmas dinner in our house for the past four years and for each of them I’ve been trying to cook sprouts in a way that I could enjoy eating them. Although not a fan of any vegetable growing up, sprouts along with turnip and mushrooms were my real kryptonite. That strong, sock like aroma and taste – not helped by boiling them for hours would turn my stomach and, if I was forced to eat them, ruin Christmas dinner for me. As I started to try, enjoy and even love vegetables (although I still cannot abide turnip – except for the tops) I took it as a challenge to create a sprout recipe that could convert the non-believers.
The Brussels Sprout is actually a delicious vegetable. The main problem is that we cook it for far too long. The clever sprout rebels against this and punishes those responsible with a horrible experience that can stay with you forever. Treat the sprout right and it will treat you right. If you have saved the ham cooking water, use that to cook the sprouts in but if not, a good quality chicken or turkey stock will also work well. The butter is an essential part of this recipe, please don’t substitute it!
25g Extra Virgin Olive Oil
4 slices of Prosciutto di Parma (chopped)
500g Brussels Sprouts (finely sliced)
150ml Ham Cooking Water or Stock
Sea Salt and Freshly Ground Pepper
Add half the butter and all of the oil to a frying pan over a medium heat. When foaming add the ham and cook for 1-2 minutes before adding the sprouts. Season with salt and pepper (be mean with the salt if you are using the ham cooking water) and stir well to coat before adding the liquid. Cook for 5 minutes until most of the liquid has evaporated.
Stir in the remaining butter and check for seasoning. Serve