Shredded sprouts with truffle oil

Break the sprout-hating tradition this year with this unique and tasty recipe

Sat, Mar 8, 2014, 16:04

  • Serves: 5
  • Cooking Time: 10 mins
  • Course: Side Dish
  • Cuisine: Irish


  • 600g Brussels sprouts, shredded/grated in a food mixer
  • 50g butter
  • 250ml vegetable stock or water
  • Few chilli flakes
  • Salt and pepper
  • Few glugs olive oil
  • Few splashes truffle oil


Melt the butter and add the stock/water and chilli flakes. When simmering, add the grated sprouts and, keeping the heat up, cook until they are tasty and just soft. The sprouts seem to absorb all the stock and cook just enough to retain all their flavour.

Be sure to allow excess liquid to evaporate, so keep the lid off and add the olive and truffle oils when the mixture is dry, adjusting it to suit your tastes. The sprouts should take less than five minutes in total to cook.

Food cooked and styled by Domini Kemp and Gillian Fallon