Buttered Brussels Sprouts with Bacon & Creme Fraiche

Rating

I’d love to take credit here but I stole this idea from one of South Africa’s greatest chefs, Bertus Basson of Overture in the Stellenbosch Winelands.

Yields4 Servings
 500 g brussels sprouts
 125 g streaky bacon (cut into lardons - little pieces)
 40 g butter
 100 g double thick creme fraiche
1

In a small pot, steam the Brussels sprouts until they are soft (approx. 5 minutes).

2

In a heavy-based pan, sauté the bacon in the butter until it begins to go crispy.

3

Add the Brussels sprouts and toss them in the bacon and butter to give them a good coating. Season to taste.

4

Keep cooking until the sprouts are warmed through and serve immediately. Garnish with dollops of crème fraîche over the
sprouts.

Cook's Tip
5

Personally, I’m not a huge fan of Brussels sprouts but I recently ate these at a restaurant in the Cape wine lands. True to the ‘bacon + butter = delicious’ formula, I absolutely loved them.

Ingredients

 500 g brussels sprouts
 125 g streaky bacon (cut into lardons - little pieces)
 40 g butter
 100 g double thick creme fraiche

Directions

1

In a small pot, steam the Brussels sprouts until they are soft (approx. 5 minutes).

2

In a heavy-based pan, sauté the bacon in the butter until it begins to go crispy.

3

Add the Brussels sprouts and toss them in the bacon and butter to give them a good coating. Season to taste.

4

Keep cooking until the sprouts are warmed through and serve immediately. Garnish with dollops of crème fraîche over the
sprouts.

Cook's Tip
5

Personally, I’m not a huge fan of Brussels sprouts but I recently ate these at a restaurant in the Cape wine lands. True to the ‘bacon + butter = delicious’ formula, I absolutely loved them.

Buttered Brussels Sprouts with Bacon & Creme Fraiche