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    Creamed sprouts with mint

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    Creamed sprouts with mint

    Serves: 8


    1 tbsp olive oil

    1 large onion, peeled, quartered and thinly sliced

    60g unsalted butter

    500g sprouts, roots removed and thinly sliced

    200ml chicken stock

    2 small baby gem sliced

    100ml whipping cream

    1 pack fresh mint, roughly chopped

    20g pack flat leaf parsley, roughly chopped

    150g chestnuts or nuts, such as walnuts or hazelnuts, chopped.


    Recipe from Waitrose Cookery School ‘Love to Cook’ book.

    1. Heat a heavy based pan and heat with the oil add the onion, butter and sprouts to the pan and continue to fry for another 5 minutes.

    2. Add the chicken stock and bring to the boil. Place the lid on and cook for 10mins.

    3. Remove the lid, add the baby gem and cream and cook for a further 5 minutes.

    4. The mix should now be creamy, if not continue to cook for a further 5 minutes. Then remove from the heat and add the mint and parsley with the nuts or chestnuts and serve.

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