Nutty sprouts are cooked in a delicious combination of white wine and double cream with a hint of nutmeg for fragrance and flavour. Delicious and suitable for veggies, too!
- 500g Brussels sprouts
- 1 tbsp. oil
- 1/2 glass white wine
- 150ml double cream
- Salt and pepper
- 1/4 tsp ground nutmeg or more, to taste
Trim and shred the sprouts.
Add the oil to a large casserole pot and heat. Add the sprouts, stir and cook until the sprouts start to soften.
Pour in the wine and cook for 6-8 minutes or until lightly reduced. Pour in the cream and cook for another 2-3 minutes or until the sprouts are lovely and tender.
To serve, stir in the nutmeg, salt and pepper to taste and serve hot.