Creamy Brussels sprouts
Everyone can be a fan of Brussels sprouts when this creamy and mustardy Christmas side dish is on offer! A perfect accompaniment to ham or roast pork.
Ingredients
- 500g/1lb 2oz Brussels sprouts, trimmed and halved
- 25g/1oz butter
- 2 tsp sunflower oil
- 1 long shallot or half a small onion, very finely chopped
- 1 garlic clove, crushed
- 3 tbsp dry white wine
- 150ml/5fl oz double cream
- 1 tsp Dijon mustard
- pinch caster sugar
- salt and freshly ground black pepper
Method
Half-fill a medium saucepan with water and bring to the boil. Add the sprouts and cook for 8 minutes, or until just tender (Test with the tip of a knife.)
While the sprouts are cooking, melt the butter and sunflower oil in a small frying pan and fry the shallot or onion for 3–4 minutes stirring regularly, until well softened and lightly browned.
Add the garlic to the pan and cook for a few seconds, then add the wine and bring to the boil.
Stir in the cream and mustard and season with the sugar, a good pinch of salt and lots of pepper. Simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much.
Drain the sprouts in a sieve and add to the pan with the creamy mustard sauce. Toss well and serve.
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