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Buttered Brussels sprouts with creme fraiche

By Abigail Donnelly
Full StarFull StarFull StarFull Star
4
Easy
10 minutes
3 minutes

Ingredients

  • 300 g Brussels sprouts
  • 50 g butter
  • 1 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 T parsley, roughly chopped
  • 1 lemon, juiced
  • 6 T crème fraîch, for serving

Method

1. Blanch the Brussels sprouts in boiling, salted water for 1½ minutes, drain and set aside.

2. Heat the butter and olive oil in a pan over a high heat. Toss the Brussels sprouts into the pan and cook for 2 minutes.

3. Season to taste and stir in the parsley and lemon juice.

4. Serve warm with a dollop of crème fraîche.

Cook's note: This really is the best way to eat Brussels sprouts - even the fussiest of your guests will beg for more.