Brussels sprouts in horseradish and bacon cream
4 servings
25 minutes
Brussels sprouts in horseradish and bacon cream is a refined dish that combines the tenderness of cabbage, the spiciness of horseradish, and the crispy aroma of bacon. The history of this recipe roots back to European cuisine, where the balance of textures and flavors is valued. Steamed Brussels sprouts retain their freshness, while the creamy sauce with sour cream and horseradish adds sharpness and depth. Bacon fried to a crispy texture enhances the richness of the dish, making it particularly appetizing. This recipe is perfect as a side dish for meat dishes or as a standalone warm dish. Its rich flavor and harmonious combination of ingredients make it an ideal choice for a cozy dinner or festive gathering.
1
In a well-heated pan, fry the bacon pieces until crispy. Transfer to a paper towel and cool. Then cut into small pieces.
- Bacon: 4 pieces
2
Remove old leaves from the cabbage and cut it in half. Steam for 6-8 minutes until soft.
- Brussels sprouts: 700 g
3
Meanwhile, in a bowl, mix sour cream, bacon, horseradish, salt, and a little pepper. Add cabbage, mix, and serve.
- Sour cream: 2.5 tablespoons
- Bacon: 4 pieces
- Horseradish: 30 g
- Salt: 0.3 teaspoon
- Freshly ground black pepper: to taste
