Brussels sprouts with sour cream PDF Print E-mail

Brussels Sprouts with Sour Cream (Hungary)

1 1/2 pounds Brussels sprouts*
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 cup dairy sour cream
1/8 teaspoon coarsely ground pepper

Heat 1 inch salted water to boiling. Add Brussels sprouts. Heat to boiling; reduce heat. Cover and cook until tender, 8 to 10 minutes; drain.

Fry bacon over medium heat until crisp. Remove bacon with slotted spoon; reserve. Cook and stir onion in hot bacon fat until tender. Stir in Brussels sprouts, sour cream and pepper; heat until hot. Sprinkle with bacon.

* 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts; cook as directed on package.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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