Creamed Brussels Sprouts

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is a really simple way to use up leftover sprouts, or to prepare them from fresh for that matter. It’s a perfect match to roast game and poultry dishes, and a nice change to slot into the Christmas day lunch, although you may upset conservative in-laws.


  • 1 kg large Brussels sprouts, prepared and cooked
  • 200 ml double cream
  • salt and freshly ground


Slice the cooked Brussels sprouts thinly. Bring the cream to a simmer in a saucepan and let bubble until reduced by half. Add the sliced sprouts and season with salt and pepper to taste. Simmer over a low heat for 4—5 minutes, stirring every so often. Add the butter and serve.