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Creamed Brussels Sprouts

SALADS & SIDES / VEGETABLES / CHRISTMAS / WINTER

INGREDIENTS

(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.

Join our expert tutors for our Winter Comfort Food course and discover more delicious and indulgent recipes like this.

METHOD

DIFFICULTY: Easy 45 MINS

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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