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What you need

Brussels sprouts with Bacon and a Butter Glaze

Green Cabbage , Brussels sprouts with Bacon and a Butter Glaze , Honey Glazed Parsnips , Roasted Root Vegetables

Ingredients

1 pack Mash Direct Green Cabbage
1 pack Mash Direct Brussels Sprouts in a Butter Glaze
1 pack Mash Direct Honey Glazed Parsnips
1 pack Mash Direct Roasted Root Vegetables
250g broccoli florets
250g fine green beans
250g carrots, peeled and cut into discs
150g toasted almonds, pecans and pistachio nuts
1 tablespoon black peppercorns
35g butter
35g plain flour
1 tbsp brandy (optional)
200ml milk
100ml vegetable or chicken stock
Freshly milled salt

Recipe method

Cook the Mash Direct vegetables according to pack instructions.

Cook the broccoli, beans and carrots in boiling salted water until tender. Drain well. For the pepper sauce

Crack the black peppercorns in a pestle and mortar.

In a small saucepan, melt the butter over a low heat. Gradually stir in the flour to make a smooth paste.

Add the brandy and gradually whisk in milk, then stock, whisking constantly to avoid lumps.

Stir in black peppercorns and season with salt.

Simmer gently until the sauce thickens.

To serve

Arrange the Green Cabbage onto a warm serving dish and top with broccoli and green beans. Place carrots, Honey Glazed Parsnips, Roasted Root Vegetables and Brussels Sprouts in a circular pattern.

Top with toasted nuts and serve with pepper sauce.

Make it a meal.

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