Brussels sprouts with butter, garlic, green peppercorns, caraway and cream

Brussels sprouts with butter, garlic, green peppercorns, caraway and cream

Winter

Kitchen karma – it’s when you don’t show an ingredient enough love and it comes back to haunt you, immediately. Brussels sprouts (part of the cabbage family) can be a delightful little vegetable, as long as you treat them with the kindness they deserve. This gift of a sauce is a deity to the sprout. It’s packed with sweet caraway seeds, the warmth of soft, green peppercorns and lots of garlic, which all get simmered with a little double cream. What could be more loving than that?

Serves 4

Ingredients

  • 500g (1lb 2oz) Brussels sprouts, trimmed and tired outer leaves composted
  • 2 tbsp extra-virgin olive oil
  • 20g (¾oz) unsalted butter
  • 2–3 garlic cloves, thinly sliced
  • 2 tsp green peppercorns in brine, roughly chopped
  • 4 tsp caraway seeds
  • 200ml (7fl oz) double cream
  • 1 small handful of flat-leaf parsley, leaves picked and finely chopped
  • 1 small handful of chives, finely chopped
  • Sea salt and freshly ground black pepper

Method

Cut any really big sprouts in half, if you like. Bring a large pan of salted water to the boil. Add the sprouts and bring back to the simmer. Cook for 4–5 minutes, or until the sprouts are done to your liking. Drain and allow to steam off in a colander.

Meanwhile, set a large, heavy-based frying pan over a medium heat. Add the olive oil followed by the butter. When the butter has melted and it’s all bubbling away, add the garlic, peppercorns and caraway seeds and cook for about 2 minutes, stirring regularly.

Tip the sprouts into the pan and turn them through the flavoured butter. Add the cream and bring to the simmer. Cook for a further 2–3 minutes, stirring regularly, until the cream has reduced and the sauce is nice and thick. Season really well with salt and pepper and sprinkle over the parsley and chives. Serve at once.

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