Summary

Ingredients

• 1 ½ kg Brussels sprouts, cleaned
• Water for blanching
• 100 g breakfast bacon, thinly sliced
• 1 cup sweet cream
• 1 piece (s) ginger, freshly grated
• 0.5 ½ lemon (s), add the juice
• 1 teaspoon coriander, ground in a mortar
• salt and pepper

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Instructions

1. For this recipe you need a pan or ovenproof dish that can be placed on the stove or in the oven. It should be big enough for the Brussels sprouts to just fit in tightly. You can try that out beforehand.
2. Preheat the oven to 180 ° C. Cover the bottom of the pan or dish tightly with a layer of bacon. Sear the bacon layer on the stove. Meanwhile, blanch the cleaned florets in boiling water. Please do not cut crosswise beforehand, otherwise it will cook too quickly.
3. Before the bacon gets too dark, reduce the heat and spread the blanched Brussels sprouts on the layer of bacon. Season with grated ginger, ground black pepper, ground coriander, lemon juice and salt. Pour in some cooking water and place the pan in the preheated oven.
4. After about five minutes, pour the cream evenly over the vegetables and continue to simmer until the liquid has almost boiled off. The Brussels sprouts should be done by now, but still crisp and a little browned on top.
5. We prefer to eat the Brussels sprouts straight from the pan with a fork. You can also let the Brussels sprouts cool down, insert toothpicks and put them on the buffet as finger food.