Watch Neven's Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
Ingredients
Serves 6-8
- 675g Brussels sprouts, trimmed and cut in half
- Knob of butter
- 1 large red onion, thinly sliced
- 100g Quality Assured smoked bacon lardons, diced
- 50g fresh white breadcrumbs
- 25g walnuts, chopped
- 1 teaspoon chopped fresh flat-leaf parsley
- 100g fresh white breadcrumbs (or 50g panko breadcrumb & 50g fresh)
- Salt and freshly ground black pepper
For The White Sauce
- 1 tsp ground nutmeg
- 200ml cream
- 100ml milk
- 1 tsp cornflour mixed with 1 tbsp cold water
Method
- Preheat oven to 180°C/350°F/Gas Mark 4.
- Half fill a pan with water and bring to the boil.
- Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water.
- Heat a heavy based pan over a medium heat. Add the bacon lardons and red onions and cook for 2-3 minutes until the onion has slightly softened.
- Add in the cream, milk and nutmeg and cook for a further 2-3 minutes. Stir in the cornflour mix and whisk until the sauce has thicken and is smooth
- Season with salt & pepper.
- Remove from the heat.
- Butter a baking dish (30cm x 25cm/12x10in) and tip in the blanched Brussels sprouts.
- Scatter over the red onion, bacon and cream sauce. Mix the brussels sprouts through the sauce until well combined. Mix the walnuts and parsley through the breadcrumbs.
- Sprinkle the breadcrumbs on top.
- Place in oven for 25-30 minutes until bubbling and golden brown.
