Creamed sprouts with brown buttered walnuts

Name: Creamed sprouts with brown buttered walnuts
Total time: 30 min
Yield: 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

Published: September 24, 2015 at 10:32 AM

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Serves 8

A little effort

Total time: 30 mins

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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.

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Alternatives

Complete the dish

Make these creamed sprouts with brown buttered walnuts, then check out our Brussel sprouts with bacon and chestnuts, sprouts with ginger and orange, roast sprouts and more Brussel sprouts recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal357
fat31.5g
carbs8g
fibre7.3g
protein6.7g
salt0.3g

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.

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