Sprouts with lemon parsley crumbs
- December 2009
- Serves 8
- Takes 10 minutes to make, 10 minutes to cook
Crunchy lemony crumbs add extra flavour to a traditional sprout recipe. Freeze ahead to have them handy for a winter roast.
- Vegetarian recipes
- 6.6g (3.5g saturated)
- 11.2g (3g sugar)
To freeze: Parboil the sprouts in boiling water, then refesh under cold running water. Pat dry andplace in a freezer bag. To serve, heat from frozen, in a pan with some olive oil and butter, for about 10 minutes before adding the crumbs.
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