Creamed shredded sprouts
By not-recognized
Published on 11 September 2021
"I’m a firm believer that sprouts are for life, not just for Christmas (though they’re especially good over the festive period)," says Ed Smith, who came up with this dish. "This recipe shows that they’re adaptable and flexible, the umami-rich creamy sauce making them a strong partner for roast pork, as well as chicken and turkey. It takes no time at all – sprouts only need a little heat."Time and servings
21 minsTotal time
4Servings
15 minsPrep time
6 minsCooking time
Ingredients
- 350 g of sprouts
- 1 garlic clove, finely sliced
- 6 anchovy fillets in oil, roughly chopped
- 15 g of butter
- 1 echalion shallot, finely sliced
- 250 ml of double cream
- 1 lemon
- 2 pinches of nutmeg, freshly grated
Method
Step 1
Wash and trim any woody bases from the sprouts, then very finely shred them. A knife is fine, but the grater attachment on a food processor is much quicker.Step 2
Place your largest frying pan or saucepan on a hob at a medium-high heat. Add the butter and, as it starts to froth, the shallots and a pinch of salt. Soften for 1 min, then add the garlic, the anchovy fillets and their oil. Cook for 90 secs more, stirring occasionally, until the anchovies begin to melt away.Step 3
Tip the sprouts into the pan and turn the heat up. Stir frequently for 2 mins, allowing the shredded sprouts to become bright, glossy and soften a little. Add the cream and 60ml of water, stir and allow the liquid to bubble up and warm through for another min or so. Remove from the heat and add the lemon juice, freshly grated nutmeg and lots and lots of black pepper. Taste and add more lemon, salt, pepper or nutmeg if you wish.