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Creamy Brussels sprouts

By Abigail Donnelly
4
Easy
10 minutes
5 minutes

Ingredients

  • 300 g Brussels sprouts, halved
  • 2 T butter
  • 1 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 T chives, chopped
  • 1 lemon, juiced
  • 6 T crème fraîche

Method

1. Bring a saucepan of salted water to the boil. Blanch the Brussels sprouts for 1 1⁄2 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 or until golden. Season to taste and stir in the chives and lemon juice.

3. Serve with crème fraîche.

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