Creamed Sprouts

This recipe will sway the staunchest of sprout-haters!


Donald McInnes, Executive Head Chef at Ingliston Country Club, gives a new twist to the most controversial of Christmas vegetables…




1Kg Brussels Sprouts

300grm chopped Italian pancetta

100grm chopped shallots

100ml white wine

300ml double cream

150grm peeled chestnuts

20grm fresh thyme

Olive oil

Salt and pepper




Trim the base of the Brussels Sprouts to remove the root end and outer leaves and discard. Slice thinly

Bring a pan of salted water to the boil

Blanch in the salted water for approx. 3-4 mins, drain and leave to the side

Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Remove and place on kitchen cloth to help remove excess fat then return to the pan. Add the chopped shallots and white wine and reduce

Add the double cream and reduce by half

Place back into the mix the blanched Brussels Sprouts and mix well

Roughly chop the chestnuts and thyme and add them into the mix

Season to taste

Transfer to a warmed serving dish and serve


Serve the beef (recipe here) and creamed sprouts with dauphinoise potatoes, roasted carrots and finish with a mushroom and tarragon gravy for a truly decadent and different Christmas.