3 ways with ... brussels sprouts

Buffalo mozzarella with brussels sprouts, pear and walnut. Photo / Babiche Martens

Soup du jour
Brussels sprouts make a wonderful soup: simmer with chicken or vege stock, blend until smooth, stir in cream, blue cheese or parmesan, and serve with croutons or croquettes.

Umami depth
Steam trimmed sprouts then toss through with butter, anchovies fried until they melt or crispy bacon pieces. Not like nana's at all.

Salad
Finely slice sprout leaves for a fresh, peppery salad teamed with orange or mandarin segments, sliced pears and nuts (pine nuts, walnuts, pecans or hazelnuts) in a vinaigrette dressing.