Creamed Brussels sprouts
  • 300g Brussels sprouts
  • ½ tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
  1. Trim the sprouts, and cook in a large pot of boiling salted water until tender. Drain, refresh in cold water, and lay out on a clean dry cloth to drain further.
  2. Melt the butter in a fry pan and fry the sprouts until well-coated. Add the salt, pepper and ground nutmeg, stirring, then pour in the cream and bring to the boil. Allow the cream to bubble away until reduced by half, then turn the heat down to a simmer. Use a potato masher to lightly crush the sprouts, and keep warm until serving. The sprouts will absorb the cream by the time you serve.
Recipe by Harvest Hub at