Most of the country is probably sick of Brussels Sprouts after Christmas. I love them – and looking for alternative ways of cooking them is always a bit of fun. My Sprouts with Chestnuts & Chorizo recipe seemed very popular over Christmas (they were really good), and not the shops are trying to offload their surplus, it’s time for another experiment.
I’ve enjoyed watching the rerun of the Hairy Biker’s ‘Hairy Dieters‘ series over the past few days, and was very impressed with their approach. A calorie reduced diet in an attempt to lose weight shouldn’t mean cutting out the food that you love and replace it with ‘diet food’ which just doesn’t satisfy your needs. As much as I’d like to lose some weight, I’m not on for a diet but I am interested in some of the lateral thought processes Si & Dave employed. I’m also quite interested in understanding how much I do actually eat (I think my food is generally quite healthy, Christmas aside, and any weight gain comes from over-sized portions and too much vino…) So instead of knocking out a colcannon to finish off the latest batch of sprouts, I came up with this.
The Sweet Potato (arguably) has a fewer calories less than potato, but more importantly, it has plenty of flavour of it’s own – it’s not just a filler. The swede does bulk out the dish and complements the sweet potato and the sprouts really well. Dry frying cuts out on unnecessary oil, trimming the bacon likewise. A measured amount of strong cheese tops off a hearty and full flavoured dish
According to my calculations, a total calorie content of approx 1140, or 380 Calories per serving. Not bad for a filling main evening meal.
- 200g good quality Smoked Bacon, well trimmed and diced
- 1 Leek, shredded
- 300g Swede, diced
- 300g Sweet Potato, diced
- 400g trimmed Sprouts, each sliced into 3
- 1 tsp Vegetable Stock, made up with 100ml boiling water
- 90g Strong Cheddar, grated
- a little rocket to serve
- Heat a large frying pan and add the bacon. Dry fry for a couple of minutes, stirring all the time until they start to colour a little
- Add the leeks & swede and sweat off for about 5 minutes, covered, before adding in the sweet potato. Stire well and sweat on a gentle heat for another 5 minutes
- Add the sprouts, stock and plenty of black pepper. Stir well, cover and continue to sweat until the sprouts are cooked
- The sweet potato & swede should be falling into the dish – if not, mash lightly with a fork
- Serve immediately, and top each portion with freshly grated cheese. Serve with a little side salad
- Roasted Sweet Potatoes and Brussel Sprouts with Garlic and Rosemary (busyvegetarianmom.com)
- A Savory Spin on Sweet Potatoes (thecocinamonologues.com)
- Hello Sweety! (foodmental.wordpress.com)