See Also: Creamed Brussels sprouts(recipes)
Dilled Brussels Sprouts(recipes)
Brussels Sprouts with Walnuts(recipes)
Lemon Brussels Sprouts(recipes)
Broth-Braised Brussels Sprouts(recipes)
Brussels Sprouts in Mustard Sauce(recipes)
Brussels Sprouts with Lemon-Dill Glaze(recipes)
Brussels sprouts with caramelised onions and toasted almonds(recipes)
Brussels Sprouts and Carrots with Honey Mustard Butter(recipes)
Roast goose, caramelised Brussels sprouts and peach and sage sauce(recipes)

multifactorial (medicine) and Creamed Brussels sprouts (recipes)


multifactorial (medicine)


multifactorial


Referring to multiple factors.


Creamed Brussels sprouts (recipes)






Serves



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 kg/2lb 3¼oz Brussels sprouts, trimmed8 rashers cured bacon, cut into lardons250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper



Method



1. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.2. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. 3. Add the cream and crushed garlic to a small pan and bring to the boil. 4. Stir the sprouts into the crisp bacon; then stir in the hot cream. 5. Season with salt and pepper and serve straightaway.