Side Servings
Creamy Brussels sprouts
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Wine/Spirit Pairing
Woolworths Ken Forrester Reserve Collection Chenin Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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