Jewelled sprouts

Name: Jewelled sprouts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 50 g (2oz) butter; 2 shallots, finely sliced; 500 g (1lb 2oz) sprouts; 75-100g (3-3½oz) Dolcelatte cheese, to taste; 4 tbsp. pomegranate seeds

Dolcelatte is suitable for vegetarians, and the burst of pomegranate freshness is a delight (as well as being pretty!).

By The Good Housekeeping Cookery TeamPublished: 06 December 2015

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Cooking Notes: about 15min

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

50 g (2oz) butter
2 shallots, finely sliced
500 g (1lb 2oz) sprouts
75-100g (3-3½oz) Dolcelatte cheese, to taste
4 Tbsp. pomegranate seeds

Directions

1. Step 1
  Bring a medium pan of water to the boil. Meanwhile, heat butter in a large deep frying pan and fry shallots for 5min until tender.
2. Step 2
  Cook the sprouts in the boiling water for 3-5min, until just tender. Drain well.
3. Step 3
  Turn up the heat under the shallot pan and add the sprouts. Fry for 3-5min, turning occasionally, until the sprouts get some golden colour. Take pan off heat and mix through the Dolcelatte and some freshly ground black pepper. Empty into a warmed serving dish and sprinkle over the pomegranate seeds. Serve immediately.
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Get Ahead

Prepare to end of step 2 up to a day ahead, but cool sprouts quickly under cold running water. Drain well. Transfer cooled shallots and sprouts to a container, cover and chill. To serve, fry mixture in large deep frying pan over medium-high heat until the sprouts get some golden colour. Complete recipe.