Filled Brussels Sprouts

 

Ingredients

 

Serve 4-6

• 1 lb/500 g fresh or frozen Brussels sprouts

• bunch of mixed fresh herbs (parsley, dill, basil, tarragon, marjoram)

• 1 tbsp white wine vinegar

• 1 clove garlic, finely chopped

• 3 tbsp butter

• 4 tbsp heavy/double cream

• salt and freshly ground black pepper to taste

• 1 red bell pepper / capsicum, seeded, cored, and cut into small pieces

---

Method:

1. Cook the sprouts with the herbs and vinegar in a large pan of salted, boiling water for 5 minutes. Drain well.

2. Coarsely chop one-third of the sprouts. Hollow the centers out of the remaining sprouts.

3. Sauté the garlic in half the butter in a large frying pan until pale gold. Add the chopped sprouts and cream.

4. Season with salt and pepper and cook, stirring often, for 10 minutes.

5. Place the hollow sprouts in a pan with the remaining butter. Season with salt and pepper and cook for 10 minutes.

6. Fill the sprouts with the cream mixture. Top each sprout with a small piece of bell pepper. Serve hot or at room temperature.