Brussels Sprouts with Cream, Lemon and Parsley

Name: Brussels Sprouts with Cream, Lemon and Parsley
Yield: Serves 4
Ingredients: 2 garlic cloves, peeled and smashed with the back of a knife; 500 g Brussels sprouts, trimmed and halved; 1 bay leaf; 10 peppercorns; 300 ml double cream; salt and black pepper; handful of flat-leaf parsley, roughly chopped, to garnish; pinch of nutmeg; zest and juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

300 ml double cream
1 bay leaf
10 peppercorns

Side dish
Vegetarian
Gluten-free

Method

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