Creamed Brussels sprouts

Name: Creamed Brussels sprouts
Yield: Serves 4–6
Cuisine: British
Ingredients: 150 ml (¼ pint) double cream; 500 g (1 lb 2 oz) large Brussels sprouts; sea salt and pepper; sea salt and pepper; 50 g (2 oz) butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This is a good way to use up leftover Brussels sprouts, or you can prepare them from fresh. Serve to accompany poultry and game dishes.

Ingredients

500 g (1 lb 2 oz) large Brussels sprouts
150

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free

Method

Cook the sprouts in boiling salted water for 5–10 minutes until just tender, then drain well and allow to cool slightly. Slice the sprouts thinly.
Boil the cream to reduce by half, then add the sprouts and season with salt and pepper. Simmer for 4–5 minutes over a low heat, stirring every so often. Add the butter and serve.