Saturday 5 December 2015

Sprouts Marinière

If garlicky creamy marinière white wine sauce works a treat with mussels then why not with brussels too. Serve this up as a starter or snack with some nice buttered bread to mop up the sauce.


Sprouts, halved
Shallots, finely diced
Garlic clove, finely diced or crushed
Double cream
White wine, about a glass
Bay leaf


1. Bring a pan of water to the boil on the hob then add the halved sprouts. Bring back to the boil and simmer for 3 minutes before draining and setting aside.
2. In a frying pan soften shallots in a drop of oil for a few minutes then add the garlic and cook for a further minute.
3. Add the glass of white wine, thyme and bay followed by the sprouts and cook for about 2 minutes.
4. Pour in the double cream, heat through and serve.

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