For an alternative way to serve your Brussel’s sprouts at Christmas try this indulgent recipe; sure to convert anyone opposed to the humble sprout. Enriched with cream and fresh herbs, and a dusting of ground nutmeg, this vegetable dish makes a great alternative to creamed spinach.
Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes
You’ll need:
- 450g fresh sprouts, outer leaves and ends of stalks removed
- 30g butter
- 100ml double cream
- 1tsp grated nutmeg
- Small bunch fresh parsley, roughly chopped
- Black pepper
What to do:
- In a pan of boiling water simmer the sprouts for 8-10 minutes until just done. Drain then tip into a food processor.
- Add the butter, cream, nutmeg and ¾ of the parsley and season to taste. Whizz until semi-smooth so it still has some texture.
- Check the seasoning then spoon into a warm serving dish and scatter with the remaining parsley and a good grind of black pepper.
NB. You can also add some diced crisp bacon to this recipe if you like. Also, any leftover brussels sprouts can be used in bubble and squeak the next day.
For more recipe ideas visit www.loveyourgreens.co.uk