Brussels sprouts and bacon gratin
This recipe can be a luxurious festive side, but is rich enough to be a meal in itself. Sprouts, almonds and bacon are a classic combination, uniting sweet greenery, smoky saltiness and a good crunch.
Ingredients
- 675g Brussels sprouts, trimmed
- 100g smoked streaky bacon lardons
- 15g flaked almonds
- 15g butter
- 1 tbsp sunflower oil
- 300ml double cream
- dash of lemon juice
- 4 tbsp fresh breadcrumbs
- 3 tbsp Parmesan, grated
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Simmer the sprouts in salted water until almost but not quite cooked (around 4 minutes). Drain thoroughly, and cut in half.
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Step 2
Sauté the lardons and almonds in the butter and oil in a wide frying pan until lightly browned. Add the sprouts and cook for a further 2-3 minutes, stirring almost constantly
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Step 3
Add the double cream, bring up to the boil and let it bubble away merrily for 2-4 minutes until reduced to a rich sauce. Season with a touch of salt and plenty of pepper. Draw off the heat, stir in a dash of lemon juice, then spoon into a gratin dish
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Step 4
Mix the breadcrumbs and Parmesan and scatter evenly over the sprouts. Bake for about 20 minutes until the top is golden brown. Serve when the cream has stopped bubbling.
