This is a fantastic recipe, serves 4 and has loads of fresh and exciting ingredients. Perfect for folks who "hate Brussels sprouts".
2 cups Brussels sprouts, washed,trimmed and coarsely chopped
4tbsp unsalted butter
2tbso olive oil
1 cup chopped onion
4 cloves garlic smashed and minced
1 medium red bell pepper, roasted , skinned and de-seeded, also coarsely chopped
2 cup s well washed kale or spinach, chopped
1 cup dry white wine (or apple juice)
1 cup grated sharp Cheddar
1/2 cup grated Parmesan cheese
1 cup cream
1tbsp Dijon mustard
2tsp prepared horseradish
2tbsp fresh dill ( optional)
1 tsp dried tarragon
salt & pepper
1 pound uncooked pasta of choice
Cook the chopped sprouts in boiling salted water for, 4 mins.
Drain in a colander and set aside.
Heat the butter and oil in a heavy bottomed skillet, adding the onion and sauteing for 2-3 mins until opaque.
Add the garlic and roasted red pepper, cook for 2 mins then add the chopped spinach and white wine and cook until it wilts down 1 min.
Add the cooked sprouts, cream, Cheddar, mustard, Parmesan, Horseradish and herbs and heat slowly until the cheese melts.
Meanwhile cook the pasta to al dente.
Remove from heat and add salt & pepper to taste.
Drain the cooked pasta and return to pan and cover with the greens sauce mix, mix well.
Finish with the remaining 2 tbsp butter.
Serve immediately in warmed bowls.
This may be Vegan by omitting the cheese and using chopped walnuts and using vegan margarine.
This is also good finished with gratings of fresh nutmeg too.
There will be no leftovers.
if Brussels sprouts are out of season try with collard greens sliced very thin (chiffonade).
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