In this yummy recipe, sprouts are cooked in a combination of double cream, butter, salt, pepper and a dash of lemon juice. The creaminess makes them extra-sweet and really brings out the nutty flavour of the sprouts.
- 680g Brussels sprouts
- 50g butter
- 250ml double cream
- Pinch each sea salt and black pepper
- 2 tbsp. lemon juice
Trim and quarter the sprouts. Melt the butter in a large frying pan and add the sprouts. Fry gently for five minutes.
Pour in the cream, reduce to a simmer and cover. Reduce the heat to really low and simmer for 30-35 minutes or until the sprouts are tender.
Stir in the lemon juice, simmer until the sauce coats the sprouts and season to taste.