The recurring, yearly debate about sprouts. Do I really like them? Why are they too soggy? Why are they too hard? We have you absolutely covered. This recipe has been a mainstay in many a dinner hosted by all of us and have been affectionately referred to by dinner guests as “Sue’s sprouts”
- 500g sprouts
- 200g sour cream
- Tsp wholegrain mustard
- 4 rashers streaky bacon
- Juice of 1/2 a lemon
- Ground black peppercorns
- Wash and trim the sprouts. Whatever you do, don’t Don’t criss cross the bottom of the sprouts otherwise they will end up too soft.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Remove, season and set to one side, keeping them warm.
- Place a frying pan on the hob to heat. When hot, place bacon into the pan and fry in its own fat until crispy. Remove and roughly chop.
- In the same pan, off the heat, add the sour cream, mustard and lemon juice, absorbing the remaining bacon fat in the mix. Add the bacon pieces and season to taste with a good pinch of black pepper.
- Place sprouts in a serving dish and lather the sauce on top, covering the sprouts in the mixture.