Shredded Sprouts with Shallots, Golden Beans + Potatoes

An all-in-one side for any Christmas table. I eat it as the main event too, with some good bread, sharp cheddar and mustard. Vegans can omit the parmesan or use a vegan one.

Serves 4-6 as a side
2 tbsp extra virgin olive oil or butter
250g potatoes, unpeeled, scrubbed and cut into small cubes
1 large shallot, finely chopped
1 garlic clove, finely sliced
400g tinned cannellini beans
500g sprouts, peeled and finely shredded)
Juice of ½ lemon
50g parmesan (I use a vegetarian one)
Salt and black pepper

Heat a large frying pan over medium heat and add a good glug of olive oil or butter. Add the potatoes and a pinch of salt. Cover and cook for 5-8 minutes, lifting the lid to turn every few minutes. Scrape the bottom and mix the potatoes around a few times during cooking, so they brown evenly and don’t stick.

Next, add the chopped shallots and the beans. Cook for another 5 minutes, allowing the shallot to brown a little and the beans to crisp and brown too.

Stir in the shredded sprouts and cook for a few more minutes, or until the sprouts start to brown and soften. Squeeze over the juice of half the lemon, grate over the parmesan and season until it tastes great. Serve straight from the pan with more parmesan for grating over.

IMAGE: Issy Croker