Creamed Brussels Sprouts

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

A good alternative to buttered Brussels sprouts, and a perfect accompaniment to game and poultry.


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


Slice the sprouts thinly.

Pour the cream into a pan and reduce it by half, then add the sprouts and season with salt and pepper.

Simmer for 4-5 minutes on a low heat, stirring every so often.

Add the butter and serve.