Nigella Lawson's brussels sprouts with preserved lemons and pomegranate recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Nigella Lawson’ s brussels sprouts with preserved lemons and pomegranate recipe By You Magazine - November 28, 2021 I have no time for Brussels-bashing bigotry. I like sprouts in their traditional incarnation; as well as roasted till charred in a hot oven; thinly sliced and stir-fried; shredded and in a salad. This exotic casserole is my new favourite way of eating them. You can omit the butter and simply up the olive oil for a vegan offering. Louise Hagger SERVES 4-6 2 tbsp regular olive oil 25g unsalted butter 1 leek (125g-150g trimmed weight), thinly sliced 2 cloves garlic, peeled and minced 50g (approx 2 small) preserved lemons, finely chopped 1 tsp ground cinnamon 750g Brussels sprouts, trimmed and halved from root to tip 2 tsp sea salt flakes 125ml water from a freshly boiled kettle Leaves from a small (approx 25g) bunch flat-leaf parsley, roughly chopped 4 tbsp pomegranate seeds Heat the oil and butter in a casserole or heavy-based pan that has a lid, and fry the sliced leek, stirring occasionally, for about 5 minutes over a medium-high heat until softened but not browned. Add the minced garlic and finely chopped preserved lemon and stir again, before adding the ground cinnamon. Now add the halved sprouts and turn them in the pan to get them really well coated before sprinkling with the salt and pouring the water into the pan. Stir again, then clamp on the lid and cook them over a medium-high heat for 3-5 minutes until they are tender, but not soft. Once they are ready, stir through about three quarters of the chopped parsley and 2 tbsp of the pomegranate seeds then turn out into a bowl. Sprinkle with the remaining parsley and pomegranate seeds then serve. Food styling: Emily Kidd. Prop styling: Luis Peral. Photo assistant & retouching: Sophie Bronze. Food styling assistant: Susanna Unsworth. Recipes taken from Nigella Express, At My Table, Feast, Simply Nigella, Nigella Christmas, Cook Eat Repeat. For more, visit nigella.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved