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Baby Sprouts with Balsamic Vinegar And Sour Cream

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  • 1 500 gram pac frozen Brussel sprouts
  • 50 g Butter; (1oz)
  • 2 Pieces preserved stem ginger; finely chopped
  • 1 Clove garlic; finely chopped
  • 1 ts Mustard seeds
  • 4 Rashers back bacon; cut into cubes
  • 4 tb Balsamic vinegar
  • 1 142 millilit sour cream
  • 1 pn Salt and freshly ground black pepper


Cook the Brussel sprouts as per the pack instructions.
Melt the butter in a saucepan, add the ginger, garlic and mustard seeds. Cook until the seeds pop.
Add the bacon and cook for 1 minutes, then pour over the balsamic vinegar and cook gently until the liquid is reduced by half, approximately 5-7 minutes.
Stir in the sour cream and heat gently. Season to taste, then pour it over the cooked Brussel sprouts and serve.
Converted by MC_Buster.
NOTES : An unusual and delicious way of serving sprouts.
Converted by MM_Buster v2.0l.