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.


  • 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


  • 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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