100g Brussels sprouts, trimmed and sliced lengthways
½ Tbs olive oil
1 clove garlic, finely chopped
2 anchovy fillets
1 Tbs butter
2 Tbs almond milk
Salt and pepper
Instructions
Steam the broccoli and sprouts until tender - approx 5 mins.
Meanwhile heat up the grill, and make the sauce. Take a pan and heat the oil on low. Saute the garlic until softened, 3 mins. Add the anchovy fillets and break them up with the back of your wooden spoon till melted into the garlic. Add the butter and when melted add the almond milk. Stir constantly bringing the sauce together and allow it to reduce and thicken. Season.
When the veggies are done drain and move to a dish suitable for going under the grill. Pour over the sauce.
Combine the herbs and almonds with a pinch of salt and twist of black pepper and sprinkle over the veggies. Place under the grill until golden brown (approx 5 minutes). Watch like a hawk!
Serve with main of choice.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/purple-sprouting-gratin/