Creamed Brussels sprouts with bacon.

This is not such a far cry away from creamed cabbage and bacon except that I have left some bread crumb and cheese for the topping so you can gratinate it all at the end . You can do this ain advance and it really does not take that long , in fact it is preparing the Brussels that takes the time . 

You will need

900g/2lb Brussels sprouts, trimmed

20g/¾oz butter

4 tsp sunflower oil

150g/5oz smoked streaky bacon

400ml/14fl oz double cream

5½ tbsp fresh white breadcrumbs

4 tbsp freshly grated parmesan cheese

salt and freshly ground black pepper

Prepare your sprouts in the usual way . Now some people say you should not but I do put a cross in the base with my knife it is up to you . I think it just helps it cook that little bit better. Now cook them in a pan of boiling water for about  4 to 5 minutes and then refresh them in cold water as soon as you can you only want them to be just part cooked .  Then let them drain fully.

Now in a frying pan add the butter and oil and start by frying of the bacon.  You want to get plenty of colour in the bacon and once you have add the sprouts.  Then add the double cream and let every thing cook down , add a little water if you have to just in case every thing looks like its going a bit dry then add every thing to a gratin dish. 

Now sprinkle over you breadcrumb and your cheese, or is you are not going to cook it straight away set it to one side to cool and then add the breadcrumb and cheese.  Once you are ready to finish the sprouts off preheat the oven to 200c/400f and bake for 18 to 20 minutes, until the top is golden-brown and the cream is bubbling.

This is just the same as cabbage and bacon so if you want you could spice it up and add some chestnuts if you like they do go very well with bacon and sprouts.