Brussels Sprout Crumble

Name: Brussels Sprout Crumble
Yield: Serves 4–6
Cuisine: Irish
Ingredients: 675 g (1 ½ lb) Brussels sprouts, trimmed and cut in half; 25 g (1 oz) butter, extra to grease; 2 rindless smoked bacon rashers, diced; 1 large red onion, thinly sliced; 200 ml (7 fl oz) cream; 50 ml (2 fl oz) milk; good pinch of freshly grated nutmeg; 40 g (1 ½ oz) fresh white breadcrumbs; 25 g (1 oz) walnut halves or pieces, chopped; 15 g (½ oz) freshly grated Parmesan; 1 tsp chopped fresh flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

If you aren’t a fan of Brussels sprouts, try using thickly sliced leeks with broccoli or cauliflower instead. This will also make a good vegetarian option as part of a Christmas lunch if you leave out the bacon.

Ingredients

675 g (1 ½ lb) Brussels sprouts, trimmed and cut in half
25 g (1

Europe
Ireland
Lunch
Side dish
Christmas

Method

Preheat the oven to 190°C (375°F/gas mark 5).

Half fill a pan with water, season with salt and bring to the boil. Add the Brussels sprouts and simmer for 4–5 minutes, until just tender but not soggy. Drain and refresh under running cold water.

Heat the butter in a pan a