Ingredients
- 675 g brussels sprouts, trimmed
- 100 g lardons, or back bacon, cut into strips
- 15 g blanched flaked almonds
- 15 g butter
- 1 tbsp sunflower oil
- 300 ml double cream
- a dash of lemon juice
- 4 tbsp breadcrumbs
- 3 tbsp finely grated parmesan
- salt and black pepper
Description
Sophie Grigson Turns Sprouts Into Gorgeous Starlets In This Luxurious Dish From Her Book 'Vegetables'
UK TV
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