Brussels Sprouts with Almond and Nutmeg Cream

Brussels sprouts seem to linger in the shops for so long that it is refreshing to cook them in different ways. A creamy purée is very good and so is this way, which enhances their nutty flavour with nutmeg and the crunchy taste of real nuts.


  • 1 lb small brussels sprouts (450 g)
  • ¼ pint single cream (150 ml)
  • 1 teaspoon grated nutmeg
  • 2 oz whole blanched almonds (50 g)
  • butter


Put the prepared sprouts in boiling, salted water and simmer for 8–10 minutes until just tender. They should still be bright green and slightly crisp. Drain, put in a warm serving dish and dot with butter. Stir the nutmeg into the cream and pour over the sprouts. Cover with foil and keep warm on top of the oven or in a very low oven. Melt a little butter in a frying pan and toss the almonds in the butter very briefly over a high heat until they go just golden brown. Sprinkle over the sprouts and serve.