Brussels Sprouts with Sour Cream & Horseradish

This idea turned up on a site I was reading where someone asked for Brussels sprout recipe suggestions. I thought it was a very good one and I have written it up as a recipe, but honestly; you cook the amount of Brussels sprouts you think you will eat, in the manner that seems good to you, then add appropriate amounts of sour cream and horseradish to taste.

I will chime in to say that this would be good on cabbage too, and I'd like to try it with cauliflower or broccoli. And as ever the advice to start by adding a little - especially of the horseradish - then assessing the situation and adding more as required applies here. You can always add more, but you can't take it out. That's my mantra. (Motto? Meme? Thing I say a lot, anyway.)

4 to 6 servings
20 minutes prep time

500 grams (1 pound) Brussels sprouts
1/2 cup sour cream
1 tablespoon prepared horseradish or a bit more
salt & freshly ground black pepper to taste

Wash and trim the Brussels sprouts. You can cut a fairly deep "X" in the bottom of each, or chop them a bit coarsely. Mine were home-grown and so uneven in size there was nothing to but chop. It does assure even cooking, assuming you chop reasonably evenly.

Steam or boil the sprouts until done to your liking. For me, that's about 6 minutes. Your boiling may vary.

Drain them very well - press them a bit in fact - then toss them with the sour cream and the horseradish. Season with salt and pepper to taste. I thought the horseradish would render those redundant, but in fact a little of each was a good idea. Transfer to a serving dish and, er, serve. We're done here.




Last year at this time I made Turkey Tourtière.

Posted in: Ontario Food