Braised kalettes and onions
|Prep time||10 minutes|
|Cooking time||15 minutes|
|Total time||25 minutes|
Big flavours in this accompaniment recipe. Try this with bangers and mash for a new seasonal pleasure.
3brown onions (or 8 shallots, all quartered)
500 mlveg stock
- Peel and quarter the onions, wash the kalettes.
- In a large frying pan melt the butter and brown the onions on both sides, about 8 minutes.15
- 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.
- Serve in the braising liquor sprinkled with the sage and a grind of black pepper.