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.
Menu
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.
YIELDS
4 Servings
500 g brussels sprouts
125 g streaky bacon (cut into lardons – little pieces)
40 g butter
100 g double thick creme fraiche
In a small pot, steam the Brussels sprouts until they are soft (approx. 5 minutes).
In a heavy-based pan, sauté the bacon in the butter until it begins to go crispy.
Add the Brussels sprouts and toss them in the bacon and butter to give them a good coating. Season to taste.
Keep cooking until the sprouts are warmed through and serve immediately. Garnish with dollops of crème fraîche over the
sprouts.
Cook’s Tip
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.