Buttered Brussels sprouts with creme fraiche

Buttered Brussels sprouts with creme fraiche

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  • 4
  • Easy
  • 10 minutes
  • 3 minutes
  • Raats Old Vines Chenin Blanc 2011


  • 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

Cooking Instructions

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

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.

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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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