Recipe: Shredded Brussels Sprouts with Lemon, Thyme & Cream

Thank you to Iona Ralph, Community Food Development Assistant with the Crunchy Carrot and The Ridge, for this Seasonal Spotlight recipe.

This gives a twist to classic creamed cabbage or spinach dishes. The sprouts should retain a bit of crunch, making it a fresh, comforting side dish that would be amazing served alongside roast chicken and mashed potato.

Serves 4 as a side dish

Ingredients

400g Brussels sprouts
80ml double cream
1 teaspoon salted butter
1 large sprig fresh thyme, leaves picked
1 clove garlic, crushed
¼ lemon, juiced
Salt and cracked black pepper

Method 

1.      Slice the Brussels sprouts as thinly as possible, or on the thinnest setting of a mandolin.

2.      Melt the butter in a frying pan with a little splash of olive oil (to prevent it from burning) and sauté the crushed garlic and thyme leaves over a medium heat for a minute, taking care that they don’t start to brown.

3.      Add the shredded sprouts to the pan and cook for a few minutes till they are softened but still vibrant and green, with some bite.

4.      Add the cream, mix and heat till warmed through.

5.      Add the lemon juice and salt and pepper to season just before serving. (Lemon juice tends to make green veg lose its colour so add it at the last minute.)