Brussels Sprouts in Sour Cream (Belgium)

Submitted by Sydney Mike

"This recipe was found on www.recipes.wuzzle.org & is placed here in preparation for the ZWT6. Although the sprouts in the original recipe were probably cooked in a frying pan, I would steam mine."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 8

ingredients

• 1 1⁄2 lbs Brussels sprouts
• 3 slices bacon, cooked & crumbled
• 1 large onion, chopped
• 1 cup sour cream
• 1⁄2 teaspoon pepper

directions

1. Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
2. About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
3. Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
4. Serve warm.

Reviews

[iris5555]

A very tasty way to prepare brussels sprouts. I enjoyed the tang the sour cream and the smoky flavor imparted by the bacon. I used significantly less sour cream than indicated in the recipe though,

 

[bschie]

This was really interesting. Mine came out a bit soupier than the picture but it still tasted really good

 

[Realtor by day, Chef by night]

really yummy! I served these with some nice steaks and they made a perfect sidedish! Thanks, Syd

 

[breezermom]

I really enjoyed this, although I decreased the sour cream after seeing the photo.....didn't want mine just dripping. However, the bacon seemed to absorb the sour cream, and mine were left looking like there was no sour cream sauce....but believe me, I put it in there! The bacon gave it all the salt needed! I used fresh brussels sprouts, so maybe that is why mine didn't have as much liquid. Thanks so much for sharing a great recipe!

 

[brandimcd]

Nobody around to cook for tonight - ate this all by itself for dinner, LOL! WAY better than plain boring brussels sprouts!!! Will definitely make again, thanks! When I added the sour cream, it looked thin so I tossed in a small amount of whole wheat flour. I, too had to use frozen sprouts.