{Brussels sprouts gratin with bacon, cream and almonds}

Tiempo de preparación: menos de 30 minutos
Porciones: 8

En el mercado

900 g. de repollitos de Bruselas, trimmed
20 g. de manteca
4 cucharadas de aceite de girasol
150 g. de panceta lardons (or rindless back bacon, cut into short fat strips)
20 g. de flaked almendras
400 ml. de crema de leche
2 y ½ cucharadas de jugo de limón
5 y ½ cucharadas de fresh white breadcrumbs
4 cucharadas de queso parmesano fresco rallado
Sal y pimienta negra

En la cocina

1) Precalentar el horno a 200 C.
Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.
Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and sauté for 3-4 minutes, until lightly browned.
Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.
Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).

Fuente: www.bbc.co.uk