Greens, herbs and cream from ” Greenfeast: autumn,winter” by Nigel Slater. You might think you dislike sprouts but I urge you to try meals like this before wholly dismissing them.
Ingredients
- 300 g brussels sprouts trimmed and shredded
- 40 g butter
- 2 tbsp olive oil
- 15 g dill chopped
- 250 g smoked mozzarella cut into thick slices
- 250 ml double cream
- FOR THE CRUMBS:
- 40 g butter
- a handful of coarse breadcrumbs
- 3 tbsps chopped dill
Servings:
Instructions
- Heat the oven to 200ºC/Gas 6.
- Warm the butter and olive oil in a shallow pan, then add the sprouts and cook for 2 minutes. They should turn bright green. Stir in the dill and season with black pepper.
- Put half the sprouts in a baking dish and add most of the mozzarella. Put the rest of the Brussels sprouts and cheese over the top.
- To make the crumbs: warm the butter in a shallow pan, add the crumbs and cook until golden, then stir in the dill.
- Pour the cream over the sprouts and cheese and top with a layer of breadcrumbs. Bake for 25 minutes or until browned and bubbling. Eat greedily.
Share this Recipe
Powered byWP Ultimate Recipe