Recipe: Potato, Brussel Sprout and Cranberry Bake

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(Serves 1)

-1 medium sized potato -2 serving spoons of Brussel sprouts -1-2 generous tsp of cranberry sauce

  1. Preheat the oven to 200C.
  2. You have the option to either boil or microwave your potato. If you are boiling, cut the potato up into large chunks and place in a pan of boiling water. Cook for about 10-15 minutes or until the potatoes are soft a cooked through. If you are microwaving it, pierce holes in the skin and microwave for approximately 10-15 minutes, or until the potato feels soft when squeezed.
  3. Bring a pan of water to the boil and place in it the Brussel sprouts that have had their outer leaves removed and crosses stamped at the bottom of the stems. Boil for about 8 minutes or until soft.
  4. In an oven proof container, layer the potato, followed by the Brussels. Smear the cranberry sauce over the top, with the option to mix it in.
  5. Bake in the oven for 10 minutes. The cranberry sauce will be hot an bubbling.
  6. Serve with a side of fried mushrooms or cheese for protein.

Cranberries <— original link to cranberry sauce recipe

Published by

thekitchengardenblog

20 year old who lives in the South East of England. Family owns pets: dogs, cats, chickens, ducks, kune kune pigs (not for eating) and bees (that we never get any honey from). I am vegetarian because I have never liked the taste or texture of meat but my family do eat it so I will be including meat recipes on this blog. I work in our vegetable garden alongside my mum. Our dream is to be self-sufficient. I hope that this blog inspires, informs and is found interesting for any readers. I will be discussing anything to do with gardening, growing, working on the land and food, including recipes as I go along. Please feel free to ask any questions relating to the blog.

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