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Crispy Sprouts with Whipped Creme Fraiche, Dolcelatte & Orange Dip

Make the most of the leftovers!

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 200g Brussel sprouts
  • Fussels Extra Virgin Rapeseed Oil for frying
  • For the dip:

  • 100g creme fraiche
  • 1 tablespoon of Dolcelatte cheese
  • Zest from 1/2 small orange
  • 1 tablespoon of orange juice
  • Large pinch of salt


Combine the dip ingredients and keep to one side

Remove the stem and a couple of the outer leaves from your sprouts and quarter them

Heat a large glut of oil in a frying pan - you need the pan to be quite hot

Add the sprouts - cut side down and cook until dark brown and flip (2 minutes a side should do it)

You want these to be slightly charred and really crispy, but not completely burnt

Serve hot with the dip

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