You will need…

  • 1 kg Brussels sprouts
  • 50 gr butter
  • 4 tsp vegetable oil
  • 20 gr almonds
  • 400 ml double cream
  • 5 tsp lemon juice
  • 5 tbsp breadcrumbs
  • freshly grated parmesan (the more, the better)
  • a pinch of salt
  • black pepper
  1. Simmer salted water in a saucepan. Add the Brussels sprouts and boil them for 4-5 minutes (they do not have to be perfectly cooked). Make sure that all of them all covered by water so they are cooked evenly.
  2. Let them cool for a while and after that, cut them in halves.
  3. In a heated frying pan, add the butter and oil. Add the sprouts and fry them for another 2-3 minutes.
  4. Add the cream and let the mixture boil for another 5 minutes. Season to taste with salt and pepper.
  5. Transfer the mixture into a baking dish and add the lemon juice.
  6. Sprinkle the top with parmesan and breadcrumb until evenly covered.
  7. Bake into the preheated oven (200ºC) for 20 minutes – check for the top which should be golden and the cream and cheese should boil.