Thomasina Miers’ recipe for creamed sprouts with sausage, fennel and beans - MW

I just spent a few days in LA, a city that seems as obsessed as I am with Brussels sprouts.

I don't know when I started separating the Christmas sprouts and realized that you could cook myriad them in different ways. Maybe it's on my local market, which stores them throughout the month of March, or maybe it's just stuck on Instagram.

No problem Today, we eat them all the time at home: sauté, roast, grate in salads or sauté as I did here. Hi all!

Sprout of minced sausage, dill and cannellini beans
It is a rich and delicately flavored dish with clusters of chilli and dill in a light creamy sauce.

Prepare for 15 minutes
Cook 45 minutes
Server 4

6 tablespoons olive oil
4 garlic cloves, peeled and finely chopped
2 x 400g cannellini beans in a box, drain and rinse
Salt and pepper
2 red onions, peeled and finely chopped
1 pinch of dried chilli
1 teaspoon of cumin seeds
4 skinless pork sausages and each sausage makes about 4 meatballs
400g Brussels sprouts, the tired leaves are removed, the rest chopped in a food processor or a mandolin
Double cream 200ml
Peel and lemon juice

First make beans. Heat half the oil in a medium saucepan over low heat and add half the garlic. Cook slowly for a few minutes, until the garlic begins to change color at the edges, then add the beans, half the value of the water and generously. Let the heat simmer very gently while you make the rest of the dish, adding water if the beans start to dry.

In a large saucepan over medium heat, heat the remaining oil and sauté the remaining onion and garlic for eight minutes, until the onions begin to soften and lightly tint. Add the chilli seeds and dill seeds, season well, cook for another minute, then turn over medium-high heat and add the sausages. Cook, stir, until the balls start to color, then add the sprouts and sauté for a few more minutes, until they start to wilt and become cloudy. Pour the cream and 75 ml of water, simmer for five minutes, until the cream falls and you have a nice thick sauce. Season and adjust the seasoning, and check that the sausages have been cooked.

Add the lemon zest to the beans and squeeze through one to two teaspoons of lemon juice. Season and adjust the seasoning. Serve hot beans with creamy sprouts.

And for the rest of the week
If you have very good ultra-virgin olive oil, pour one to two tablespoons over the beans while you serve them - it will be even better. I like to add leftover sprouted vegetables to salads, or cook them with honey and balsamic vinegar, and serve with baked nuts and fresh herbs.

MW