Brussel Sprouts with Horseradish

Although I usually serve Brussel Sprouts with buttered breadcrumbs (à la Polonaise), I am always looking for other ways to serve them.
This recipe uses two often used in Polish ingredients – crispy smoked bacon pieces – skwarki and soured cream.

INGREDIENTS

500g of Brussel sprouts
6 slices of smoked bacon
3 tablespoons of horseradish sauce
6 tablespoons of soured cream
Salt and pepper to taste.

METHOD

Steam the Brussel sprouts in the usual way.
Chop the bacon into small squares and cook in a frying pan to release all the fat and give you crispy bits – skwarki
Mix the horseradish sauce with the soured cream.
Mix the cooked Brussel sprouts, first with the bacon – season to taste –
Then add the horseradish soured cream mix.
Serve straight away.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century. View all posts by jadwiga49hjk