How To Cook Creamed Sprouts With Almond & Pancetta Crumb
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Prep time
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Cook time
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Serves
4-6
Ingredients
- 500g brussel sprouts trimmed (i use the small button sprouts)
- 2 onions, finely diced
- 1 clove garlic crushed
- 200ml double cream
- 10g butter
- chicken schmaltz
- 75g F&co pancetta cut into thin strips (lardons)
- 75g whole almonds
- 25g breadcrumb
- Pinch nutmeg
- Sea salt & cracked black pepper
- Blanch the sprouts in boiling salted water until tender, 5 to 6 minutes then drain & keep warm
- Fry the lardons in the fat over medium high heat till crispy then add the nuts & breadcrumbs & cook until golden then drain onto kitchen paper
- Sweat the onion & garlic over a low heat until soft, around 10 minutes
- Add the cream & reduce until thick then season with salt, pepper & nutmeg
- Fold through the blanched sprouts & cook over medium heat for a minute or two to bind
- Scatter over the crumble mix & serve straight away.
