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Brussels Sprouts Gratin with Parsnips, Cream and Almonds

You won't hear any protests at this sprouts dish - almonds, double cream, and parmesan make for a luscious accompaniment for traditional turkey.

You will need:

Lamb Brand Almonds 60g

Lamb Brand Breadcrumbs 5½ tbsp.

Lamb Brand Table Salt, to taste

Lamb Brand Ground black Pepper, to taste

Brussels Sprouts 900g, trimmed

Double Cream 400 ml

Parsnip 200g

Butter 20g

Olive Oil 4 tsp

Parmesan Cheese 4 tbsp, grated

Lemon Juice 2½ tsp

All you have to do is:

1. Preheat the oven to 200C/Gas 6.

2. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.

3. Boil the chopped strips of parsnips 4-7mins

4. Place the butter and oil into a wide frying pan over a medium heat. Add the parsnips and almonds and sauté for 3-4 minutes, until lightly browned.

5. Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.

6. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.

7. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.

8. Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.

9. Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.

10. Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).