Creamed sprouts with brown buttered walnuts

  • serves 8
  • Easy

Don't like Brussels Sprouts? Try them cooked like this, and you won't be able to resist! A real treat for Christmas Day, these sprouts are so moist that it almost acts as a sauce. You can make them in the morning, then just reheat and add the walnuts to serve.



  • sprouts 900g, trimmed
  • butter 50g
onions 2, finely chopped
  • vegetable oil
  • garlic 4 cloves, crushed

  • chicken stock cube 1⁄2

  • double cream 250ml

  • nutmeg 1 tsp freshly grated, plus a little more to serve
  • walnuts 75g, roughly chopped


  • 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.

Nutritional Information

  • Kcals 357
  • Carbs 8g
  • Protein 6.7g
  • Fat 31.5g
  • Salt 0.3g
  • Fibre 7.3g