Creamed sprouts
- Barney Desmazery
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Serves 6
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.7 out of 5.3 ratingsRate
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Go on, add a touch of crème fraîche and some juicy bacon to your sprouts and give them a wicked edge – it’s Christmas!
Easily doubled
Easily halved
Freezable (High in fibre, vit c)
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Parmesan-roasted potatoes
A star rating of 4.9 out of 5.57 ratings
Ingredients
Nutrition
Units:
MetricUS
-
750g brussels sprouts
trimmed and halved if large
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8 rashers smoked streaky bacon
cut into small chunks
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200g/7oz chestnut
halves, roughly chopped
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6 tbsp half-fat crème fraîche
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Nutrition: per serving
-
kcal192
-
fat10g
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saturates4g
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carbs18g
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sugars7g
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fibre7g
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protein9g
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salt0.72g
low
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Method
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step 1
Cook the brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
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step 2
Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.
Recipe from Good Food magazine, January 2008
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A star rating of 4.7 out of 5.3 ratings
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