Рецепт Another (delicious) way to Eat Brussels Sprouts
The blog The Hungry Tiger is a treasure trove of recipes for vegetables, beans, and lentils that taste good, look good, and are good for you. Always looking for a new way to sneak something nutritious into the main meal of the day, I enjoy perusing her blog.
Today as I was planning the menu for the week I once again searched around The Hungry Tiger to see what she was cooking up. And behold, a brussels sprouts recipe that would work very well with the simple fish I’d be serving this evening.
This is an amazing recipe that BOTH of my kids ate. In fact, "the ‘lemony-ness’ of the sauce was very appealing" was spoken from the mouths of babes.
Gathering all of the ingredients needed, I set about to undertake this vegetable offering – it did NOT disappoint.
- CREAMY, LEMONY BRUSSELS SPROUTS
- About a pound of brussels sprouts
- 2 T. olive oil
- 1/4 t. sea salt, plus more to taste at the end if needed
- Juice of one lemon, or more, especially if that lemon isn't terribly juicy.
- Water if needed
- 2 T. sour cream
- Pepper
Note: You must use real sour cream. Anything lighter will separate from the heat and the lemon. No yogurt.
Trim and halve your sprouts, which should be fresh and firm. Cut into quarters if they're specially large ones. Saute the sprouts in the olive oil over medium-high heat until they get toasty and golden. Sprinkle with salt.
Add the lemon juice and bring to a boil, then lower the heat as far as it will go. Cover and braise until tender enough to pierce easily with a sharp knife. Add water in small splashes as needed. Remove the lid and stir in the sour cream. Taste for seasoning and adjust if necessary. Let simmer for a moment, uncovered, to meld the ingredients, and serve.
NOTE: My husband took the (very few) leftover brussels sprouts in his bento the next day and said that they were just as delicious.