Creamy Brussels Sprouts Bake

Creamy Sprout Bake

Oven at 180c

1 medium carrot diced

1 white onion diced

1 net of brussels sprouts, trimmed and dirty leaves removed

1tbsp oil

30g chorizo finely sliced - optional

1tsp chopped garlic

1tbsp white wine vinegar

100ml cream

25g breadcrumbs

25g grated Parmesan cheese

Heat the oil and add in the chorizo and cook gently until it starts to release its oil then tip in the onion garlic and carrot and sweat gently until it softens about 5 minutes

Meanwhile blanch the sprout in boiling water for about 5 minutes

Drain and to a food processor and roughtly blitz to lightly shred

Tip into the pan with the carrot onion mix, stir, add in the vinegar, season and cook over a gentle heat for about 5 minutes. Add everything to an oven proof dish, pour over the cream, top with the breadcrumbs and Parmesan and bake for about 20 minutes. You can also make ahead without baking until you need it.

Bake

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