Summary

Ingredients

• 400 g Brussels sprouts
• 30 g butter
• 50 g bacon, mixed or mildly salted raw ham
• 60 ml whipped cream
• 50 ml vermouth, e.g. Martini dry
• salt and pepper
• nutmeg

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Instructions

1. Buy rosebuds as small as possible, as they are more tender. Remove and discard the outer, stiffer leaves. Peel the Brussels sprouts into individual leaves, wash and dry with paper towels. Mini Brussels sprouts can be cut in half.
2. Dice the bacon or ham and leave in a saucepan. Add the butter and sauté the Brussels sprouts leaves over medium heat for about five minutes. Deglaze with dry vermouth, simmer briefly, then pour on the cream. Simmer for another five minutes and season with salt, pepper and nutmeg.
3. We ate lamb salmon and bread dumplings with it. Porcini mushroom bread dumplings also taste good as a side dish.