Who could resist Brussels sprouts cooked in a sauce of bacon and cream - so indulgent you'll forget you're eating vegetables.
- 1 kg Brussels sprouts
- 180 g bacon
- 4 garlic cloves, crushed
- 300 ml cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Clean and prepare Brussels sprouts, by cutting each in half and removing blemished parts and leaves. Place in a pot of vigorously boiling water with a healthy pinch of salt and cook until tender.
2. While the sprouts are cooking take a non-stick frying pan and place over a medium heat. Throw in bacon and garlic and cook until slightly rendered and garlic lightly browned. Take off the heat and put to one side. When the sprouts are cooked drain off excess water and add them to the frying pan with bacon and garlic.
3. Place back on the heat and let the sprouts begin to gently colour in the pan. Add the cream. Sprinkle lightly with salt and 3 twists of freshly ground pepper. Let simmer 3–5 minutes until the cream has thickened and serve.