Brussels Sprouts with Cream, Lemon and Parsley

Preparation info

  • Serves


    • Difficulty


Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

With sprouts dressed in a luscious, creamy sauce and finished with lemon, which cuts through the richness, this is an indulgent side dish, or it can be made into the main event by following one of the variations. Taste as you go when adding the lemon zest – a little goes a long way.


  • 300 ml double cream
  • 1 bay leaf
  • 10 peppercorns


Put the cream in a high-sided pan with the bay leaf, peppercorns and garlic. Bring slowly to the boil, then lower the heat and simmer until reduced by half, stirring frequently so it doesn’t catch. Meanwhile, steam or boil the sprouts for 3–4 minutes, until just tender.

Strain the cream into a clean pan and place over a low heat. Add the sprouts and about half the lemon zest and leave u