Creamed sprouts with brown buttered walnuts
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Ingredients
- 900g sprouts, trimmed
- 50g butter
- 2 onions, finely chopped
- vegetable oil
- 4 cloves garlic, crushed
- 1⁄2 chicken stock cube
- 250ml double cream
- 1 tsp freshly grated nutmeg, plus a little more to serve
- 75g walnuts, roughly chopped
Method
- STEP 1
Bring a large pan of salted water to the boil, add the sprouts and boil for 3-4 minutes (depending on size) until almost done. Drain and rinse under cold water to cool. Meanwhile, heat 1 tbsp of the butter and 1 tbsp oil and fry the onions very gently in a big, deep, frying pan until really soft. Add the garlic and cook for a couple of minutes more. Crumble over the stock cube, mash into the onions until no lumps remain, then turn off the heat.
- STEP 2
Shred two-thirds of the sprouts by hand. Put the rest in a food processor (or use a stick blender), and whizz until really finely chopped. Stir these both into the onions with the cream and nutmeg and season well. Cover and keep chilled until just before serving.
- STEP 3
To serve, warm the sprouts in a pan over a gentle heat. Meanwhile, melt the remaining butter in a small frying pan. Once melted, add the walnuts and a pinch of salt and turn up the heat, frying until the nuts start to toast and the butter turns golden brown. Immediately tip into a bowl to stop the butter catching. Increase the heat under the sprouts until they start to bubble, taste for seasoning, then transfer to a serving dish and spoon over the brown buttered walnuts. Finish with another grating of nutmeg.
