Brussels Sprouts with Cream and Almonds


25g butter.

¼ cup sliced almonds.

Another 25g butter.

16 Brussels Sprouts, trimmed, halved top to bottom.

Salt to taste.

¾ cup cream.


Melt the first 25g butter in a wide pan over a hot flame and add the almonds. Stir fry for 2-3 minutes until golden brown. Remove from the pan and set aside. Add the second 25g butter to the pan and stir fry the sprouts, browning on both flat and round faces. Add salt to taste then stir in the cream, bring to the boil, reduce heat to a simmer and cover. Cook for 6-8 minutes until the sprouts are done, transfer to a serving dish garnished with the almonds.

Serves: 2.


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