Festival Recipe
Creamed Brussels Sprouts with Parmesan
Recipe by Edward Hayden and Anne Neary
- Serves4-6
Ingredients
- 1 bag of Brussels sprouts (approximately 1lb/450g)
- 1oz/25g butter
- 3oz/75g grated parmesan
- 5floz/150ml cream
- Seasoning
Method
- Trim Brussels sprout taking off the rough outer leaves and then thinly slice them with a sharp knife or preferable put them through the food processor
- Meanwhile in a large pan or wok melt the butter and quickly fry the bacon lardoons until cooked sufficiently. Add the sprouts and toss around in the pan making sure that they are well coated and then pour in the cream and allow the sprouts to cook in the cream for approximately 6-8 minutes, until softened.
- Season with a little salt and pepper and then scatter in the almonds.
- Serve immediately.
