Name: Poached Brussels Sprouts on a Spiced Parsnip Bed
Yield: Serves 8-10
Ingredients: 6-8 cardamom pods; 2 rounded teaspoons coriander seeds; 200 g/7 oz butter; 300 ml/½ pint vegetable or chicken stock; 2 large cloves garlic; 1.35 kg/3 lb Brussels sprouts; 1.75 kg/4 lb parsnips; freshly grated nutmeg; sea salt; black pepper

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Here’s a much more interesting way of serving your sprouts for the Christmas meal. Any vegetarian guests will also be pleased as it makes a proper main-course dish for them. The parsnip purée can be prepared in advance and reheated but the sprouts must be cooked at the last minute.

Ingredients

1.75 kg/4 lb parsnips
6-8 cardamom pods
2

Method

Peel the parsnips, cut them up roughly and steam or boil until soft. Extract the seeds from the cardamom pods, then grind finely in a coffee grinder with the coriander seeds. Put a dry frying pan over a fairly low heat, add the ground spices and stir for a minute, then add half the butter. Stir until melted and then remove from the heat. Purée the parsnips in a food processor with the spiced me

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