Sprouts with Grass Kelp
- In a large frying pan, gently cook the shallots and grass kelp in the olive oil and butter
- Add the sprouts and enough water to cover the sprouts, simmer gently for 10 mins until the sprouts are tender.
- Drain and season with salt, pepper and little extra grass kelp.
- Sprouts 500g
- Butter 25g
- Olive oil 2 tbsp
- Grass Kelp (Gutweed) - 1 tbsp
- 3 Shallots