Comforting

Guillaume Brahimi's Brussels sprouts with mustard cream and speck

Name: Brussels sprouts with mustard cream and speck
Yield: 4
Ingredients: 1 tbs extra virgin olive oil; 125g speck or bacon rashers, cut into batons; 3 salad onion bulbs, thinly sliced; 200ml pure (thin) cream; 1 tbs wholegrain mustard; 2 tbs creme fraiche; 750g Brussels sprouts, halved lengthways, blanched; Micro parsley, to serve

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by Guillaume Brahimi

Jun 13, 2016

Whether it's a seafood pie or beef cheeks, this side dish will accompany most of your French winter dishes perfectly.

1 tbs extra virgin olive oil
125g speck or bacon rashers, cut into batons
3 salad onion bulbs, thinly sliced
200ml pure (thin) cream
1 tbs wholegrain mustard
2 tbs creme fraiche
750g Brussels sprouts, halved lengthways, blanched
Micro parsley, to serve

Method

1.

Place the oil and speck in a cold frypan and place over medium heat. Once the speck begins to sizzle, cook, stirring, for 3-4 minutes until crisp and fat has rendered. Remove with a slotted spoon, reserving the oil in the pan.
2.

add onion and cook for 2-3 minutes until softened. Add the cream and cook for 4 minutes or until reduced, then stir through the mustard and creme fraiche. Season.
3.

Add Brussels sprouts and return speck to pan, tossing to coat and warm through.
4.

Transfer to a large serving platter and top with micro parsley to serve.