It’s a time to show off your culinary skills with our festive recipes…
Sprout Gratin
As one of the most controversial Christmas food, we decided to give an alternative way to jazz up the little green fellas!
Cook Time31 mins
Ingredients
- 900 g Brussels Sprouts (trimmed and crossed)
- 20 g Isle of Wight Butter
- 150 g Rindless Back Bacon (cut into lardons)
- 20 g Flaked Almonds
- 400 ml Isle of Wight Double Cream
- 2 ½ tsp Fresh Lemon Juice
- 5 ½ tbsp Fresh White Breadcrumbs
- 4 tbsp Parmesan Cheese (freshly grated)
- Salt and freshly ground Black Pepper (to season)
Instructions
- Preheat oven to 200°c. Place butter into a large frying pan over a medium heat. Add the bacon and almonds and sauté for 3-4 minutes until lightly browned.
- Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
- Add the cream and bring the mixture to the boil. Boil for 2-4 minutes until the cream has reduced to a thick sauces. Season to taste with salt and freshly ground black pepper.
- Remove from the heat. Add the lemon juice and spoon into an ovenproof dish.
- Mix the breadcrumbs and Parmesan cheese together in a bowl then sprinkle evenly over the top of the sprout mixture.
- Place into the oven and bake for 20 minutes, until the top is golden and the cream visibly boiling.
- Remove and serve straight from the dish.
