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Creamed Brussels Sprouts



(Serves 4 )
  • 2 rashers of streaky bacon
  • 30g butter
  • 220g Brussels sprouts, washed and finely shredded
  • 1 clove garlic, finely chopped
  • 1tbsp chopped parsley
  • 80ml double cream
  • squeeze of lemon juice
  • handful of grated parmesan

This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold wintry evenings. It’s also a really great dish for entertaining because you can prepare it completely in advance, simply by popping it in the oven to finish when your guests arrive.

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Preheat the oven to 220ºC.

Slice the bacon into thin strips and fry in a small pan until crisp and golden. Tip out onto kitchen paper and keep to one side.

Melt the butter in a frying pan or small saucepan and once foaming, tip in the shredded Brussels sprouts (we find that using a mandolin is the most effective way to finely spread the sprouts, however a good knife will work too). Cook over a moderate heat for 2 minutes, stirring frequently, before adding the garlic, parsley and some salt and pepper. Turn the heat down slightly and continue to cook for 8-10 minutes until the sprouts have wilted and softened.

Pour in the double cream and turn the heat up until the cream starts to bubble. Cook for 2-3 minutes until the cream has reduced and thickened. Stir the crispy bacon through the mixture, add a little lemon juice to taste and then tip into a small gratin dish.

Top with the grated parmesan and bake at the top of the oven for 10 minutes or until the top of the gratin is golden.


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