Brussel Sprout Recipe #3 |
Garlic & Almond Brussel Sprouts |
Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on the UK's least favourite vegetable.
It's an easy recipe and goes well with a traditional Sunday lunch.
The key is not to over-cook the sprouts. They should be just soft, still with a little crunch.
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Ingredients |
Serves 4 as a side dish
Up to 30 Brussel sprouts
1 tablespoon olive oil
2 cloves garlic
1/2 teaspoon nutmeg, grated finely
100ml double cream (or soya cream)
salt and pepper to taste
Handful of flaked almonds
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Method |
- If the sprouts are still on their stem, gently snap them off.
- Wash the sprouts and remove any yellowing leaves.
- If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking.
- Slice the sprouts in half and dry them thoroughly.
- Peel and crush the garlic (or chop finely).
- Heat the oil in a frying pan. Add the garlic. Cook, stirring often, for 2-3 minutes, until soft. Don't let the garlic burn or it can become bitter.
- Add the sprouts and stir well. Cover and cook for 5 minutes, stirring occasionally.
- When the sprouts are just softened, add the almonds, grated nutmeg, cream, salt and pepper. Mix well.
Delicious with roast potatoes as part of a Sunday lunch.
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Time From Cupboard-To-Table |
| 15 minutes |
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Notes & Variations |
Over-cooking creates slimey sprouts. Don't do it!
That's why it's important to cut the sprouts in half for this recipe. They should be soft, but still with plenty of texture and a little crunch.
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