Food | STYLE
Seasonal vegetable By Wi l l Stewa rd, Liv i ng La rder
Sprout tops
M
ade popular over recent years as a by-product of modern sprout production, sprout tops have always featured firmly in the ebb and flow of seasonal eating. Sitting above the tender buds that we call Brussels sprouts, sprout tops offer protection to the Brussels sprouts below. When picked at the end of the Brussels season, sprout tops offer their greatest value. Mild in flavour and tender in texture, sprout tops make a great alternative winter green when everything else is starting to get tired. Versatile in their uses, sprout tops are great simply braised or steamed (not forgetting to remove the mid rib of the individual leaves) or used as a carb-free wrap.
Caldo verde Ingredients 2 onions, finely chopped 4 garlic cloves, crushed 2-3 tbsp olive oil 200g cooking chorizo 800g potatoes – washed and diced (I don’t usually peel) 1.5 litres vegetable or chicken stock salt and freshly ground black pepper 2 bay leaves 2-3 sprout tops Smoked paprika and olive oil Method Gently fry the onions and garlic in the olive oil until soft – don’t let it brown. Chop the chorizo into slices and add to
the onions. Fry the onions and chorizo for a few more minutes and then add the diced potatoes. Coat in all the delicious oil released from the chorizo. Add the stock, seasoning (careful with the salt) and bay leaves and cook until the potatoes are soft. Meanwhile, prepare your sprout tops – snap off the leaves, remove the mid-rib if they seem tough – roll into a cigar shape and slice. When the potatoes are soft, add the shredded sprout tops. Simmer for a few minutes, if you like a thick soup, then mash some of the potatoes. Mix the smoked paprika with some olive oil to make a vibrant topping, then swirl into the soup. Serve with some rustic country bread. January and February 2021
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