Brussels Sprouts – 150 G
Almonds – 15 G
Cream – 50 mls
Butter – 30 G
Sherry Vinegar – 15 G
Whole Leaf Parsley – Small Pinch
Halve and blanch the Brussels sprouts in well salted water for 5 minutes. Cool in a single layer on a sheet tray.
Sautee Brussels sprouts in the butter until lightly browned. Add almonds and sautee a further minute. Add the cream and allow to reduce until the sprouts are coated but not wet. Add sherry vinegar and toss in the parsley. Check the seasoning and adjust with salt.