Marmite Brussels Sprouts Recipe
Following quickly on from the recently republished memoir on Brussels Sprouts, it was high time they returned in a new article. This time, they feature in a simple, quick recipe combined with Marmite. Wow, two favourite food items together at last! Marmite Brussels Sprouts is a wonderful festive combination of two ingredients that people either love or hate. How’s that for a highly divisive recipe? Seriously, if this is your idea of food hell, take the challenge!
Here’s the simple recipe…
Ingredients
100 grammes unsalted butter
3 teaspoons of Marmite
500g Brussels Sprouts
This is enough for eight people as a side dish for Christmas, or two if serving as a main course. For different numbers of people, adjust the amounts in a ratio.
Method
- Make a Marmite Butter, beloved of Michelin Star chefs. Soften the butter slightly. Now, combine the butter and Marmite until smooth.
- Peel and halve the Brussels Sprouts. Boil them for no more than three to four minutes to soften, then drain and dry. The more regular the sizes of the sprouts, the better the result.
- Dry-fry the Brussels Sprouts for four to five minutes in a frying pan, until they begin to caramelise, darkening to a char. Now, add the Marmite Butter, and coat the sprouts in the pan.
- That’s it! Optionally, you can now season to taste with Black Pepper, but do not add salt!
Variation
If you or your guests really can’t stand Marmite, then substitute barbecue sauce for the Marmite Butter. Leftovers can be reheated, or add them to mashed potatoes for bubble and squeak!
And Finally
This recipe is Vegetarian, but not vegan, due to the use of butter. You can substitute stock made from a vegetarian stock cube for the butter to make it Vegan-friendly. Other possible variations include adding chestnuts, breadcrumbs and even grated parmesan cheese. But really, that’s overthinking it.
As for wine, try this Sicilian red. Currently £8.00 at Majestic.