Sprouts with cream, horseradish and bacon
The good folk at Cornwall's Trewithen Dairy share their recipe for jazzed up brussels
Tired of boring brussels? Give an old classic a twist with horseradish and clotted cream
www.trewithendairy.co.uk
Serves 6
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
- Mix together the crème fraiche, clotted cream and horseradish sauce, then set aside.
- Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes. Drain well.
- In a frying pan, fry the bacon strips in the vegetable oil until crisp. Remove from the pan and place on kitchen paper.
- 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
- Mix together the crème fraiche, clotted cream and horseradish sauce, then set aside.
- Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes. Drain well.
- In a frying pan, fry the bacon strips in the vegetable oil until crisp. Remove from the pan and place on kitchen paper.
- 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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