Brussel Sprouts with Hazelnuts, Potatoes and Ham, served on Sourdough Toasted Bread

Name: Brussel Sprouts with Hazelnuts, Potatoes and Ham, served on Sourdough Toasted Bread
Ingredients: 20 brussel sprouts, peeled, trimmed and sliced in half; Olive oil; 1 clove of garlic, peeled and finely chopped; 1 onion, peeled and finely chopped; 100g hazelnuts, coarsely chopped; 5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces; 4 slices of good quality butcher's ham, in small shreds; 4 slices of good quality sourdough bread.; 120g grated Parmiggiano Reggiano; 1 tbsp fresh or dried oregano, finely chopped

familyfoodmagazine.co.uk

Brussel sprouts are really delicious if boiled only until just soft, and added to salty ingredients, like ham, as well as crunchy ingredients like pine nuts. Served on top of toast, they make a...

View full recipe on familyfoodmagazine.co.uk

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Ingredients

20 brussel sprouts, peeled, trimmed and sliced in half
Olive oil
1 clove of garlic, peeled and finely chopped
1 onion, peeled and finely chopped
100g hazelnuts, coarsely chopped
5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces
4 slices of good quality butcher's ham, in small shreds
4 slices of good quality sourdough bread.
120g grated Parmiggiano Reggiano
1 tbsp fresh or dried oregano, finely chopped