Layered squash, barley & spinach pie
A spectacular veggie Christmas centrepiece - when sliced, it looks stunning, and the flavours go brilliantly with all your favourite trimmings
Juniper-glazed sprouts
Easy
Prep:
Juniper berries aren't just for making gin, they perk up sprouts too
Skip to ingredients
- 3 shallotsfinely sliced
- 1 garlic clovecrushed
- 2 tsp juniper berriesroughly ground with a pestle and mortar
- 2 tbsp olive oil
- 25g butter
- 500g Brussels sprouts
- 300ml vegetable stock
Nutrition: per serving
- kcal161
- fat13g
- saturates4g
- carbs7g
- sugars6g
- fibre6g
- protein5g
- salt0.21glow
Method
step 1
In a large frying pan, gently cook the shallots, garlic and juniper in the oil and half the butter until soft and golden – about 10 mins.
step 2
Add the sprouts and stock and simmer for 10 mins until sprouts are just tender and syrupy. Stir in the remaining butter with some seasoning and serve.
