Glazed Sweet Potatoes, Sprouts, Chestnuts and Cranberries

Method

Glazed Sweet Potatoes, Sprouts, Chestnuts and Cranberries

  1. Heat up a heavy bottomed pan, add the fennel seeds and cover and dry them out for a couple of minutes, making sure they do not burn.
  2. Add the sprouts, sweet potatoes, garlic, bay leaf and the thyme. Cover and shake the pan so that the vegetables warm up but do not burn.
  3. Add a little stock and cover - the steam will start to cook the vegetables. You might need to repeat this a couple of times depending on how cooked you like your vegetables (make sure the pan is dry before adding more stock).
  4. When the vegetables are cooked to your liking, add the chestnuts, and warm them up.
  5. Remove from the heat, and add the cranberries, honey, butter, some rapeseed oil and the black pepper. Toss everything together, adjust the seasoning and serve.

Tips

  • If using dry cranberries, boil them in water for a few 4 minutes to plump them up.

 

Ingredients

1/2 tsp fennel seeds

250g sprouts (if large, cut them in half)

2 large sweet potatoes, peeled and cut into 2cm cubes

1 garlic head, cut in half

1 bay leaf

4 sprigs thyme

Stock or water

100g cooked peeled chestnuts

75g fresh cranberries or 50g dried cranberries

2tsp honey

50g butter

Extra virgin rapeseed oil

Cracked black pepper

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