Pam Lloyd PR Love Your Greens (22nd March 2011)

    Brussels Sprouts with Hazelnuts, Potatoes and Ham, served on Sourdough Toasted Bread

    June 27, 2016

    • Yields: 4


    20 Brussels sprouts, peeled, trimmed and sliced in half


    olive oil

    1 Clove of garlic, peeled and finely chopped

    1 Onion, peeled and finely chopped

    100 g Hazelnuts, coarsely chopped

    5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces

    4 Slices of good quality butcher’s ham, in small shreds

    4 Slices of good quality sourdough bread.

    120 g Grated Parmiggiano Reggiano

    1 tbsp Fresh or dried oregano, finely chopped


    1Steam the Brussels sprout pieces in a double boiler till quite soft, but still bright green.

    2Place on a clean food tray, to spread out and stop the steaming.

    3Set aside.

    4Take a heavy sauté pan, heat some oil and gently sweat the garlic and onion until soft.

    5Add some salt and a little water to allow the garlic to steam slowly.

    6When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham.

    7Mix well.

    8Add the soft Brussel sprouts.

    9Taste for seasoning, adding more sea salt and pepper if you want to.

    10Then place a lid on the pan, and set aside somewhere warm.

    11Take the four slices of bread, drizzle with a little olive oil on both sides, and toast under the grill.

    12Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top.

    13Place a toasted bread slice on each of four serving plates.

    14Spoon the Brussels sprout mixture on top, generously.

    15Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.


    0 Reviews


    All fields are required to submit a review.