Creamed Shredded Sprouts
“I’m a firm believer that sprouts are for life, not just for Christmas (though they’re especially good over the festive period). This recipe shows that they’re adaptable and flexible, the umami-rich creamy sauce making them a strong partner for roast pork, as well as chicken and turkey (of course). It takes no time at all – sprouts only need a little heat.” – Ed Smith, chef and author of On the Side: A Sourcebook of Inspiring Side Dishes.
Serves 4 Total Time 10 mins.
- 350g Brussels sprouts
- 15g butter
- 1 echalion shallot, finely sliced
- 1 garlic clove, finely sliced
- 6 anchovy fillets in oil, roughly chopped
- 250ml double cream
- 1 lemon
- 2 pinches freshly grated nutmeg
- Wash and trim any woody bases from the sprouts, then very finely shred them. A knife is fine, but the grater attachment on a food processor is much quicker.
- Place your largest frying pan or saucepan on a hob at a medium–high heat. Add the butter and, as it starts to froth, the shallots and a pinch of salt. Soften for 1 min, then add the garlic, anchovy fillets and their oil. Cook for 90 secs more, stirring occasionally, until the anchovies begin to melt away.
- Tip the sprouts into the pan and turn the heat up. Stir frequently for 2 mins, allowing the shredded sprouts to become bright, glossy and soften a little. Add the cream and 60ml of water. Stir and allow the liquid to bubble up and warm through for another min or so.
- Remove from the heat and add the lemon juice, freshly grated nutmeg and lots and lots of black pepper. Taste and add more lemon, salt, pepper or nutmeg, if you wish.