Creamed Brussels Sprouts
This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold winter evenings. It’s also great for entertaining because you can prepare it in advance and simply popping in the oven to finish when your guests arrive.
Serves 2 as a main or 4 as a side dish
2 rashers streaky bacon
30g butter
220g Brussels sprouts, washed and finely shredded
1 clove garlic, finely chopped
1 tbsp chopped parsley
80ml double cream
Squeeze of lemon juice
Handful of grated parmesan
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.
