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Buttered Brussels sprouts with creme fraiche

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Buttered Brussels sprouts with creme fraiche

3 minutes

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Buttered Brussels sprouts with creme fraiche

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.