Brussels Sprout, Red Onion and Bacon Crumble

A Neven Maguire Recipe

Give your holiday vegetables a seasonal twist with this interesting recipe below!

Ingredients:

675 g (1 1/2 oz) Brussels sprouts, trimmed and cut in half

knob of Irish butter

1 large red onion, thinly sliced

2 cooked slices bacon, diced

200 ml (7 fl oz) cream

50 ml (2 fl oz) milk

good pinch freshly grated nutmeg

50 g (2 oz) fresh white breadcrumbs

25 g (1 oz) walnuts, chopped

1 teaspoon chopped fresh flat-leaf parsley

salt and freshly ground black pepper

Method:

1. Preheat oven to 190C/375F/Gas 5.
2. 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.
3. Drain and refresh under running cold water.
4. Butter a baking dish and tip in the blanched Brussels sprout. Scatter over the red onion and bacon.
5. Mix the cream with the milk and nutmeg in a jug and season to taste, then pour over the sprouts.
6. Sprinkle the breadcrumbs on top and place in oven for 20-25 minutes until bubbling and golden brown.

To serve, place piping hot directly on the table and allow guests to help themselves.