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  4. How To Cook Creamed Sprouts With Almond & Pancetta Crumb

How To Cook Creamed Sprouts With Almond & Pancetta Crumb

  • 5 mins
  • 20 mins
  • 4-6
jeff baker
Recipe by
Jeff Baker

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

Introduction

A must for all Christmas tables, here are two of my favourite versions which I like to cook on the big day.

Method

  1. Blanch the sprouts in boiling salted water until tender, 5 to 6 minutes then drain & keep warm
  2. 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
  3. Sweat the onion & garlic over a low heat until soft, around 10 minutes
  4. Add the cream & reduce until thick then season with salt, pepper & nutmeg
  5. Fold through the blanched sprouts & cook over medium heat for a minute or two to bind
  6. Scatter over the crumble mix & serve straight away.

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