Name: Little cabbages in smoked garlic butter with onion cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 280 g/10 oz Brussels sprouts, trimmed and outer layer discarded; 70 g/2½ oz/4½ tbsp butter; sea salt and freshly ground black pepper; ¼ Savoy cabbage, tough stalks discarded and leaves shredded; 3 large smoked garlic cloves, thinly sliced, or 1 tsp smoked garlic powder and 2 garlic cloves; 200 g/7 oz baby carrots, trimmed; 250 g/9 oz baby leeks, trimmed; 600 g/1 lb 5 oz new potatoes, scrubbed; 200 ml/7 fl oz/scant 1 cup dry white wine or vegetable stock; 2 tsp chopped rosemary leaves; 400 g/14 oz can butter beans, drained; 4 tbsp whipping cream; 500 g/1 lb 2 oz onions, cut into thin wedges; 1 tsp vegetable bouillon powder

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Okay, admittedly ‘little cabbages’ are Brussels sprouts by another name, yet the intention is not to confuse but hopefully revive interest in the much-maligned brassica. Sprouts are destined to become the ‘new kale’ and this recipe just goes to show their versatility.

Ingredients

600 g/1 lb 5 oz new potatoes, scrubbed
70

Method

To make the onion cream, put the onions in a pan and pour in enough water to just cover. Bring to the boil, stir in the bouillon powder, then turn the heat down and simmer for 15 minutes, part-covered, or until the onions are tender. Drain, reserving 100 ml/