Quick recipe finder Creamed Brussels sprouts 
A beautiful easy side dish that will convince the most stubborn of sprout-haters. Lure them in with cream and bacon.
By Richard Corrigan From Great British Menu
Ingredients
- 1 kg/2lb 3¼oz Brussels sprouts, trimmed
- 8 rashers cured bacon, cut into lardons
- 250ml/8¾fl oz double cream
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
Method
Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
Add the cream and crushed garlic to a small pan and bring to the boil.
Stir the sprouts into the crisp bacon; then stir in the hot cream.
Season with salt and pepper and serve straightaway.
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