Baby Sprouts With Balsamic Vinegar And Sour Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | Sainsbury13 | 4 | Servings |
INGREDIENTS
| 1 | 500 gram pac frozen Brussel | |
| sprouts | ||
| 50 | g | Butter, 1oz |
| 2 | Pieces preserved stem | |
| ginger finely chopped | ||
| 1 | Clove garlic, finely chopped | |
| 1 | t | Mustard seeds |
| 4 | Rashers back bacon, cut into | |
| cubes | ||
| 4 | T | Balsamic vinegar |
| 1 | 142 millilit sour cream | |
| 1 | pn | Salt and freshly ground |
| black pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 26.9mg
Sodium: 78mg
Potassium: 32.4mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 2.5g
Protein: <1g