Brussel Sprout Crumble
This Brussels sprout crumble turns a Christmas classic into something truly comforting. Sprouts are baked in a rich, cheesy cider sauce made with Trenchmore Farm Silly Moo cider, then finished with a crisp, citrus-zested sourdough crumb. A warming, crowd-pleasing side dish that might just convert even the biggest sprout sceptics.
Serves
6-8
Featuring
Trenchmore Farm Silly Moo cider
Ingredients
40g butter
150g onions, finely chopped
2 garlic cloves, finely chopped
40g plain flour
330ml Trenchmore Farm Silly Moo cider
150ml double cream
75g mature cheddar
1 tsp wholegrain mustard
Salt and pepper, to taste
10g flat leaf parsley
550g brussel sprouts
50g smoked cheddar
For the Crumble Top:
200g sourdough, cut into small cubes
25ml rapeseed oil
2 cloves garlic
Zest of ½ a lemon
Zest of ½ an orange
Pinch of chilli flakes
Salt and pepper, to taste
All ingredients are available to purchase in our Farm Shop
Method
- Place the sourdough breadcrumbs, garlic cloves, lemon zest, orange zest, chilli flakes, salt and pepper. Blitz until you have fine breadcrumbs.
- Heat a heavy based frying pan over a medium heat, add the oil and carefully pour in the breadcrumb mix. Stir well to coat the crumbs in oil and reduce the heat a little.
- Fry ever so gently until the crumb is golden and crisp. Remove from the heat and pour into a tray to cool completely.
- Place a medium heavy based saucepan over a medium heat. Add the butter to the pan and let it melt. Gently soften the onions and garlic in the butter until translucent. Stir in the plain flour and cook out, stirring frequently. Once the flour resembles wet sand, slowly stir in the Silly Moo cider making sure each addition is fully incorporated before adding the next.
- Whisk in the wholegrain mustard and cream and allow the pan to come up to almost simmering. Remove from the heat and stir in the cheddar and flat leaf parsley. Season to taste with salt and pepper.
- Preheat your oven to 180℃
- Remove the woody base from your sprouts. Blanch the sprouts in salted boiling water for 4 minutes, drain well and add to a shallow oven proof dish. Pour over the cheesy cider sauce, until the sprouts are almost covered. Scatter over the grated smoked cheddar and bake until bubbling and golden.
- Scatter the crispy sourdough crumb over the top of the golden cheese. Use just enough to cover the top, any left over crispy crumb can be saved in an airtight container for up to a week. Use any leftover crumb to scatter over soups, salads and pasta.
