Name: Mixed greens with walnuts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 400g Brussels sprout trimmed and thickly sliced; 250g Savoy or green cabbage sliced or shredded; 100g shallot peeled and sliced; 2 tsp each butter and olive oil; 300ml vegetable or chicken stock (use vegetable if you have any vegetarian guests over for Christmas); 400g frozen peas; 50g walnut chopped

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Mixed greens with walnuts

Mixed greens with walnuts

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.8 out of 5.4 ratingsRate

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A delicious nutty side dish to complement your Christmas meal

Vegetarian

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Cider roast turkey

A star rating of 4.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

400g Brussels sprout

trimmed and thickly sliced
250g Savoy or green cabbage

sliced or shredded
100g shallot

peeled and sliced
2 tsp each butter

and olive oil
300ml vegetable or chicken stock

(use vegetable if you have any vegetarian guests over for Christmas)
400g frozen peas
50g walnut

chopped

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Nutrition: per serving

kcal129
fat8g
saturates2g
carbs9g
sugars5g
fibre6g
protein7g
salt0.13g

low

Method

step 1

Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
step 2

While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving

Recipe from Good Food magazine, January 2010

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A star rating of 4.8 out of 5.4 ratings

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