Brussels Sprouts with garlic and almonds

Description

Delicious with Roast Potatoes as part of a Sunday lunch.
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Ingredients

At a glance
Seasonal
Winter

500g (8oz) Brussels Sprouts

2 Cloves garlic finely chopped

100ml double cream

Handful of flaked almonds

1 tablespoon olive oil

1/2 teaspoon grated nutmeg

salt and pepper to taste

Methods/steps

Wash the sprouts and remove any yellowing leaves, then slice them in half. Peel and crush the garlic. Heat the oil in a frying pan and add the garlic. Cook, stirring for 2-3 minutes, until soft, making sure not to let the garlic burn. Add the sprouts and stir well. Cover and cook for 5 minutes, stir occasionally. When the sprouts are just softened, add the almonds, grated nutmeg, cream, salt and pepper. Mix well.

Additional Tips

Recipe by Ruth, a veg box customer at Ashurst Organics