Sautéed Brussels Sprouts, Trewithen Clotted Cream

Sautéed Brussels Sprouts, Trewithen Clotted Cream

Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon. Hello friends.

Love your Brussels? Fancy making this Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon recipe up?

Recipe Created By Tony Trenerry:

The Eden Project’s Head Chef Tony Trenerry’s unique twist on a traditional recipe will convert even the most avid avoider of Brussels sprouts.

Tony developed this recipe for Trewithen Dairy and we’re delighted to share it with you.

How To Make Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon:

These sautéed Brussels sprouts are a perfect mix of silky smooth Trewithen Dairy clotted cream, salty bacon and the tang of horseradish, joyously combining with the super-healthy sprouts that soak up the flavour.

Ingredients:

700g Brussels Sprouts, trimmed, halved & washed

4 Rashers Crisp-Cooked Bacon, finely sliced

50g Crème Fraiche

25g Trewithen Dairy Clotted Cream

2 teaspoons Horseradish Sauce

Salt and Pepper to taste

10ml Vegetable Oil

Sautéed Brussels Sprouts

Sautéed Brussels Sprouts, Trewithen Clotted Cream Method:

1.) In a bowl mix together the crème fraiche, clotted cream and horseradish sauce, and set aside.

2.) Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes to blanch.

3.) Drain well in a colander. In a frying pan, add the vegetable oil and fry the bacon strips until crisp and golden.

4.) Carefully remove from the pan with a slotted spoon and place on some kitchen paper.

5.) In the pan, add the sprouts and carefully sauté in the fat from the bacon. Sauté for a few minutes until they just start to colour.

6.) Remove from the heat and add the cream mixture and crispy bacon.

7.) Ensure they are liberally coated, taste for seasoning and serve. Get ahead of time by pre-blanching your sprouts the day ahead.

 Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon.

Sautéed Brussels Sprouts, Trewithen Clotted Cream:

Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon. Recipe courtesy of Trewithen Dairy.

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994.

As the business has grown, so has their family. It’s not just the Clarke family that do all they can to make our delicious Cornish dairy products what they are, it’s their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning.

They cooked the clotted cream themselves, in open trays and potted it by hand.

Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers.

By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt.

Bill and Rachel’s sons Francis and George now have key roles at Trewithen Dairy, which has more than 150 highly valued employees.

 Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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5 Comments

  1. 16th December 2019 / 2:08 pm

    Yum! I love Brussels sprouts!

  2. 16th November 2020 / 4:10 pm

    These still sound amazing! I love that star shaped bowl!

  3. 27th November 2020 / 1:42 pm

    Looks good! Thanks so much for linking up with me at my party #AThemedLinkup 35 for Christmas Recipes, open until December 7 at 12:05 am.

    • 28th November 2020 / 10:52 am

      Thanks for stopping by and hosting 🙂

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