You'll also find this recipe in our FFS! Cookbook.
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Sides / Nut Free / Vegetarian
Makes 4 portions - each portion contains:
221 Calories / 7g Carbs / 7.8g Protein / 15.7g Fat / 7g Fibre
As with all UK labels, the carbs listed above are already net carbs. Do not subtract the fibre.
Fridge: 3-4 days / Freezer: 3-6 months
500g Sprouts, trimmed (cut any large ones in half)
100g Shallots, finely chopped
Sprig of Fresh Rosemary or Thyme
2 Garlic Cloves, finely chopped
50g Soured Cream
30g Milled Golden Linseed (Flaxseed) - or other milled nuts / seeds
30g Grated Parmesan - or other strong cheese of choice
Preheat the oven to 190°C.
Melt the butter in a medium sized pan with a good fitting lid.
Add the shallots and garlic and sauté over a low / medium heat for 3-5 minutes to soften.
Add the sprouts and the sprig of herb, combine with the shallots and cover with a lid for 5 minutes.
Ensure the heat is on low-medium to prevent the pan from drying out. Add a little water if you needed.
Add the soured cream and combine to create a rich sauce and remove from the heat.
Season before transferring to an ovenproof dish.
Mix the parmesan and milled linseed in a small bowl and sprinkle over the top of the sprouts
Bake for 10-15 minutes or until golden.