Creamed shredded sprouts
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
4 servings
Calories~363 kcal
Protein~9 g
Carbs~11 g
Fat~31 g
Fiber~4 g
Sugar~4
Total recipe
Calories~1,450 kcal
Protein~35 g
Carbs~45 g
Fat~125 g
Fiber~15 g
Sugar~15 g
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.
