Brussels Sprout, Red Onion and Bacon Crumble
A Neven Maguire Recipe Give your holiday vegetables a seasonal twist with this interesting recipe below! Ingredients: 675 g (1 1/2 oz) Brussels sprouts, trimmed and cut in half knob of Irish butter 1 large red onion, thinly sliced 2 cooked slices bacon, diced 200 ml (7 fl oz) cream 50 ml (2 fl oz)… Continue reading Brussels Sprout, Red Onion and Bacon Crumble
by Food Ireland
Give your holiday vegetables a seasonal twist with this interesting recipe below!
Ingredients:
675 g (1 1/2 oz) Brussels sprouts, trimmed and cut in half
knob of Irish butter
1 large red onion, thinly sliced
2 cooked slices bacon, diced
200 ml (7 fl oz) cream
50 ml (2 fl oz) milk
good pinch freshly grated nutmeg
50 g (2 oz) fresh white breadcrumbs
25 g (1 oz) walnuts, chopped
1 teaspoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
Method:
1. Preheat oven to 190C/375F/Gas 5.
2. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy.
3. Drain and refresh under running cold water.
4. Butter a baking dish and tip in the blanched Brussels sprout. Scatter over the red onion and bacon.
5. Mix the cream with the milk and nutmeg in a jug and season to taste, then pour over the sprouts.
6. Sprinkle the breadcrumbs on top and place in oven for 20-25 minutes until bubbling and golden brown.
To serve, place piping hot directly on the table and allow guests to help themselves.
A Neven Maguire Recipe
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