Creamed Brussels sprouts
Method
-
Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
-
Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
-
Add the cream and crushed garlic to a small pan and bring to the boil.
-
Stir the sprouts into the crisp bacon; then stir in the hot cream.
-
Season with salt and pepper and serve straightaway.
Ingredients
- 1 kg/2lb 3¼oz Brussels sprouts, trimmed
- 8 rashers cured bacon, cut into lardons
- 250ml/8¾fl oz double cream
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
Shopping List
Creamed Brussels sprouts
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry