Braised Kalettes and Onions


Prep time: 
10 minutes


Big flavours in this accompaniment recipe. Try this with bangers and mash for a new seasonal pleasure.


  • 160g flower sprouts aka kalettes
  • 3 onions or 8 shallots, all quartered
  • 500 ml vegetable stock
  • sage small bunch
  • 1 tablespoon butter


  1. Peel and quarter the onions, wash the kalettes.
  2. In a large frying pan melt the butter and brown the onions on both sides, about 8 minutes.15
  3. Add the sprouts then turn down the heat. Pour in the stock and braise the vegetables for 3-4 minutes until the veg are tender and the stock has reduced slightly.
  4. Serve in the braising liquor sprinkled with the sage and a grind of black pepper.
Photo Credit: Jonny Hughes @jonny2love
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