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Creamy shredded Brussels sprouts
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Creamy shredded Brussels sprouts
Recipe by Mark Hix
Mark Hix's creamy Brussels sprouts are glorious with turkey, or a simple way to use up leftover sprouts on Boxing Day
Serves: 8
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
246Kcal
Fat
21gr
Saturates
13gr
Carbs
5gr
Sugars
4gr
Fibre
7gr
Protein
5gr
Salt
0.2gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Ingredients
- 1kg large Brussels sprouts, trimmed
- 200ml double cream
- 60g salted butter
Step by step
Get ahead
Blanch the sprouts the day before, cover and chill.
- Blanch the sprouts for 5-7 minutes until bright green and just tender when pierced with a knife. Drain well, refreshing in cold water to stop the cooking process. Leave in the colander until cool enough to handle, then slice the sprouts thinly.
- Bring the cream to a simmer in a wide frying pan and cook until reduced by half. Add the shredded sprouts and season with plenty of salt and pepper. Simmer for 7-10 minutes on a low heat, stirring every so often, until the sprouts have warmed through. Add the butter, stir to melt and serve.