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Sprouts with Walnuts and Thyme

Sprouts with Walnuts and Thyme

450g (1 lb) sprouts, prepared

Salt and black pepper

100g (3½ oz) walnut pieces

4tbsp. crème fraîche

40g (1½ oz) fresh breadcrumbs

2 tbsp. chopped thyme

Grated rind of an orange

 

Method
Cook the sprouts in lightly salted water for 5 minutes. Drain well and stir in the crème fraîche and season. Arrange in one layer in a shallow dish. Combine the walnuts, breadcrumbs, thyme, zest and sprinkle over the sprouts.

2, 3 and 4-oven AGA
Slide the dish onto the oven grid shelf set on the second runner down in the Roasting Oven until golden. Serve at once.

 

If you like this recipe you may also like Roasted Meditterranean Vegetables

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