Sprouts with cream, horseradish and bacon

The good folk at Cornwall's Trewithen Dairy share their recipe for jazzed up brussels
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Brussels

Tired of boring brussels? Give an old classic a twist with horseradish and clotted cream

www.trewithendairy.co.uk

Serves    6

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Food July August
  • You will need
  • Method

Brussels sprouts 700g, trimmed and halved & washed
Cooked bacon rashers 4, finely sliced
Crème fraiche 50g
Trewithen clotted cream 25g
Horseradish sauce 2 tsp
Salt and pepper to taste
Vegetable oil 10ml

  1. Mix together the crème fraiche, clotted cream and horseradish sauce, then set aside.
  2. Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes. Drain well.
  3. In a frying pan, fry the bacon strips in the vegetable oil until crisp. Remove from the pan and place on kitchen paper.
  4. In the pan add the sprouts and sauté in the bacon fat for a few minutes. Remove from the heat and add the cream mixture and crispy bacon, adding seasoning before serving.

You will need

Brussels sprouts 700g, trimmed and halved & washed
Cooked bacon rashers 4, finely sliced
Crème fraiche 50g
Trewithen clotted cream 25g
Horseradish sauce 2 tsp
Salt and pepper to taste
Vegetable oil 10ml

Method

  1. Mix together the crème fraiche, clotted cream and horseradish sauce, then set aside.
  2. Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes. Drain well.
  3. In a frying pan, fry the bacon strips in the vegetable oil until crisp. Remove from the pan and place on kitchen paper.
  4. In the pan add the sprouts and sauté in the bacon fat for a few minutes. Remove from the heat and add the cream mixture and crispy bacon, adding seasoning before serving.
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'Get ahead of time by pre-blanching your sprouts the day before'

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