This is a recipe of Sophie Grigson's I adapted from the BBC Food webpage. It's delicious.
1 pound Brussels sprouts, trimmed 1 TBS butter 2 tsp sunflower oil 75g of pancetta lardons (about 1/2 cup) a handful of flaked almonds 200ml of double cream (7 fluid ounces) 1 tsp fresh lemon juice 3 TBS fresh soft bread crumbs
3 TBS coarsely grated Parmesan Cheese fine sea salt and coarsely ground black pepper to taste
Bring a large pot of lightly salted water to the boil. Add the sprouts and cook for about 4 minutes until crispy tender. Drain well and set aside.
Heat the butter and oil in a skillet. Add the pancetta lardons and cook until they are beginning to turn golden brown. Toss in the almonds and allow them to brown lightly. Cut the sprouts in half and add them to the pan and cook them for a few minutes longer. Butter a large shallow casserole dish and dump the sprout mixture in. Season to taste with some salt and pepper. Whisk together the cream and lemon juice and pour this over top of the sprouts.
Melt the 2 tsp butter in the skillet and add the bread crumbs. Toss to coat and cook for a few mintues until they begin to crisp up a bit. Remove from the heat and mix together with the Parmesan Cheese. Sprinkle this mixture eveny over top of the sprouts in the gratin dish.
Preheat the oven to 200*C/400*F/ gas mark 6. Once it is heated place the gratin dish inside and roast the sprouts for 15 to 18 minutes until the cream is all bubbling up and the crumbs are golden brown. Serve hot.
Note – As with most things these are even tastier the day after and reheated!
This would make an excellent side dish for the holidays! Bon Appetit!
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