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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

10g butter


For herb crumb

100g Panko breadcrumbs 

30g grated chestnuts

30g grated Parmesan

1/2 orange zest

6g parsley

2g sage




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.  

Post categories: Recipe,aubaine,Christmas recipe,christmas side dish,french recipe,Turkey christmas,french christmas,noel

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