Brussels Sprouts with Almond and Nutmeg Cream

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

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


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