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By (user no longer on site)
over a year ago
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Sprouts and parsnips, both are yummy and it's amusing to serve them strategically placed on the oldie's plates Christmas Day
(Yes I'm still 12 at heart)
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By (user no longer on site)
over a year ago
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Sprouts, always good.
If its not christmas and you have some in, halve them, throw them in a pan flat down with slices of chorizo, tomato, onion, pepper and bacon, serve with warm bread rolls...its the best 15 min comfort food  |
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By (user no longer on site)
over a year ago
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"LOVE them. Par boil, slice in half, pan fry in hot fat until a nice bit of colour and whilst the pan is still very hot, throw some soy sauce in there for a salty, sticky, vegetable heaven."
Or replace the soy sauce for sherry or whisky..... you're welcome. |
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"LOVE them. Par boil, slice in half, pan fry in hot fat until a nice bit of colour and whilst the pan is still very hot, throw some soy sauce in there for a salty, sticky, vegetable heaven.
Or replace the soy sauce for sherry or whisky..... you're welcome. "
Lovely for the drinkers. I can't stand alcohol. |
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By (user no longer on site)
over a year ago
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Unfortunately people just think of boiling the death out of them. At this minute I'm roasting sprouts with smoked bacon lardons in garlic olive oil, at the end I'll pour in creme fraiche to make a sauce.  |
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"LOVE them. Par boil, slice in half, pan fry in hot fat until a nice bit of colour and whilst the pan is still very hot, throw some soy sauce in there for a salty, sticky, vegetable heaven."
Mmm, love them in a stir fry |
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"Unfortunately people just think of boiling the death out of them. At this minute I'm roasting sprouts with smoked bacon lardons in garlic olive oil, at the end I'll pour in creme fraiche to make a sauce. "
I’ll be round for dinner ASAP  |
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By (user no longer on site)
over a year ago
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"Unfortunately people just think of boiling the death out of them. At this minute I'm roasting sprouts with smoked bacon lardons in garlic olive oil, at the end I'll pour in creme fraiche to make a sauce. "
Then wash em down with a pint of John smiths !
Don’t ruin all that hard work doc, sounds very fattening!  |
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By (user no longer on site)
over a year ago
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"There ok. its parsnips that are evil"
Sprouts are little green balls of awsomeness 
Especially when accompanied with stuffing and gravy
You can't beat a sprout and stuffing sandwich
But parsnips can't even be described as food 
They taste like poison!
Manky  |
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"Unfortunately people just think of boiling the death out of them. At this minute I'm roasting sprouts with smoked bacon lardons in garlic olive oil, at the end I'll pour in creme fraiche to make a sauce. "
Oooh I'll be round shortly. Will bring my own knife and fork. |
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By (user no longer on site)
over a year ago
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"Unfortunately people just think of boiling the death out of them. At this minute I'm roasting sprouts with smoked bacon lardons in garlic olive oil, at the end I'll pour in creme fraiche to make a sauce.
I’ll be round for dinner ASAP "
You would have being more than welcome, added double cream as well.  |
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By (user no longer on site)
over a year ago
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"LOVE them. Par boil, slice in half, pan fry in hot fat until a nice bit of colour and whilst the pan is still very hot, throw some soy sauce in there for a salty, sticky, vegetable heaven.
Or replace the soy sauce for sherry or whisky..... you're welcome.
Lovely for the drinkers. I can't stand alcohol."
There isn't any alcohol, it cooks out. |
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"Unfortunately people just think of boiling the death out of them. At this minute I'm roasting sprouts with smoked bacon lardons in garlic olive oil, at the end I'll pour in creme fraiche to make a sauce.
I’ll be round for dinner ASAP
You would have being more than welcome, added double cream as well. "
Sounds amazing |
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By (user no longer on site)
over a year ago
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I hate them with a vengeance lol. I used to live in Bedfordshire in the early 1970's, the centre of sprout growing in the UK at the time. Obviously none of you sprout lovers have actually had to live next door to a field of sprouts as they are are growing and then picked.........................the stench is mindblowing and just horrendous...................no way would i ever eat one or want to be in the same room as one ever again |
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By (user no longer on site)
over a year ago
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"LOVE them. Par boil, slice in half, pan fry in hot fat until a nice bit of colour and whilst the pan is still very hot, throw some soy sauce in there for a salty, sticky, vegetable heaven.
Or replace the soy sauce for sherry or whisky..... you're welcome.
Lovely for the drinkers. I can't stand alcohol.
There isn't any alcohol, it cooks out. "
According to QI it takes quite a while to cook out all the alcohol. |
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"I hate them with a vengeance lol. I used to live in Bedfordshire in the early 1970's, the centre of sprout growing in the UK at the time. Obviously none of you sprout lovers have actually had to live next door to a field of sprouts as they are are growing and then picked.........................the stench is mindblowing and just horrendous...................no way would i ever eat one or want to be in the same room as one ever again "
Bedfordshire was the centre of sprout growing? Who knew!
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By (user no longer on site)
over a year ago
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"Bedfordshire was the centre of sprout growing? Who knew!
"
I did, along with the NFU lol.
Nearly every farm around my house when i was at school grew sprouts, or peas in the summer. Peas were fine, but sprouts just stank like something you would not want to know while they they were growing. |
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By *umpkinMan
over a year ago
near the sounds of the wimborne quarter jack! |
"Bedfordshire was the centre of sprout growing? Who knew!
I did, along with the NFU lol.
Nearly every farm around my house when i was at school grew sprouts, or peas in the summer. Peas were fine, but sprouts just stank like something you would not want to know while they they were growing."
Oil seed r*pe (yellow flowers) also stink plus they are full of pollen which bees love. Unfortunately they have sown it fields at the front and back of my house Fortunately the germination of the seeds at the front has been abysmal!
As for sprouts and parsnips, you need the older varieties that need a frost on them before you get a better taste. Parsnips are still better roasted though! They will taste "strong" wen they`re getting old or have been hanging about too long!
Had to edit this post because there should be a "a" where the * is but that`s what it`s called! |
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