Creamed Brussels Sprouts with Nutmeg

    June 27, 2016

    • Yields: 4


    450 g Fresh sprouts, outer leaves and ends of stalks removed


    30 g Butter

    100 ml Double cream

    1 tsp Grated nutmeg

    Small bunch fresh parsley roughly chopped

    Black pepper


    1In a pan of boiling water simmer the sprouts for 8-10 mins until just done.

    2Drain then tip into a food processor.

    3Add the butter, cream, nutmeg and ¾ of the parsley and season to taste.

    4Whizz till semi smooth so it still has some texture.

    5Check the seasoning then spoon into a warm serving dish and scatter with the remaining parsley and a good grind of black pepper.

    6Notes: You can also add some diced crisp bacon to this recipe if you like. Also, any leftover Brussels can be use in Bubble and Squeak the next day.


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