Parmesan-roasted potatoes
These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak... if you have any left over
Creamed sprouts
Serves 6
Easy
Prep:
Cook:
Go on, add a touch of crème fraîche and some juicy bacon to your sprouts and give them a wicked edge, it's Christmas
Skip to ingredients
- 750g Brussels sprouttrimmed and halved if large
- 8 rashers smoked streaky baconcut into small chunks
- 200g/7oz chestnuthalves, roughly chopped
- 6 tbsp half-fat crème fraîche
Nutrition: per serving
- kcal192
- fat10g
- saturates4g
- carbs18g
- sugars7g
- fibre7g
- protein9g
- salt0.72glow
Method
step 1
Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
step 2
Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.
