Make the best brussel sprouts this Christmas
Follow our Head Chef, Anthony's steps to create the best brussel sprouts with a Gallic twist this Christmas.
120g brussel sprouts
10g crispy Alsace bacon
10g crushed chestnuts
40ml double cream
10g herb crumb
5g course grain mustard
10ml pomace oil
For herb crumb
100g Panko breadcrumbs
30g grated chestnuts
30g grated Parmesan
1/2 orange zest
Remove stalks and outer leaves from the brussel sprouts, place into a pot and cook
Place a saucepan on a medium heat. Add the pomace oil, butter, grain mustard and brussel sprouts till they begin to sautee.
Next, add the double cream, chestnuts, cooked bacon, season and begin to reduce the cream by 1/3.
Once the cream has been reduced by a 1/3, place all the ingredients in a side side dish.
Mix all the ingredients for the herb crumb and pour on top of the brussel sprouts.
Place in a 180 degree oven and bake until light brown.