Creamy Brussels Sprouts with Bacon and Mustard
Anna | 30 min
1
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4servings
- 500 g Brussels sprouts
- 250 g bacon bits
- 2 teentje garlic, crushed
- 1 el mustard
- 150 ml white wine
- 100 ml cream
- 1Trim the bottom off the Brussels sprouts and cut them in half.
- 2Heat a large frying pan over medium heat. Add the bacon pieces and fry until they are fully crunchy and browned. Scoop the bacon out of the pan and set aside in a separate bowl, leaving the bacon fat in the pan.
- 3Increase the heat to high. Add the halved Brussels sprouts to the bacon fat in the pan. Fry them, stirring occasionally, until they are charred and caramelised on the edges (about 8-10 minutes).
- 4Turn the heat down to medium-high. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- 5Add the crushed garlic and the tablespoon of mustard. Stir well and let the wine evaporate for 2-3 minutes.
- 6Pour in the cream and stir to combine. Let everything cook together for another 2-3 minutes until the sauce thickens slightly and the Brussels sprouts are tender.
- 7Return the crispy bacon to the pan, stir to combine, and serve immediately.
Calories (kcal)290
14% of RDA*
Protein (g)14
9% of RDA*
Carbohydrates (g)10
3% of RDA*
Fat (g)23
33% of RDA*
Calories (kcal)
14% of RDA*
Protein (g)
9% of RDA*
Carbohydrates (g)
3% of RDA*
Fat (g)
33% of RDA*
Details
Sugar (g)2 g(2% of RDA*)
Fiber (g)4 g(13% of RDA*)
Saturated fat (g)10 g(50% of RDA*)
Salt (g)1 g(17% of RDA*)
*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.
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Creamy Brussels Sprouts with Bacon and Mustard
Creamy Brussels Sprouts with Bacon and Mustard
- 500 g Brussels sprouts
- 250 g bacon bits
- 2 teentje garlic, crushed
- 1 el mustard
- 150 ml white wine
- 100 ml cream
- 1Trim the bottom off the Brussels sprouts and cut them in half.
- 2Heat a large frying pan over medium heat. Add the bacon pieces and fry until they are fully crunchy and browned. Scoop the bacon out of the pan and set aside in a separate bowl, leaving the bacon fat in the pan.
- 3Increase the heat to high. Add the halved Brussels sprouts to the bacon fat in the pan. Fry them, stirring occasionally, until they are charred and caramelised on the edges (about 8-10 minutes).
- 4Turn the heat down to medium-high. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- 5Add the crushed garlic and the tablespoon of mustard. Stir well and let the wine evaporate for 2-3 minutes.
- 6Pour in the cream and stir to combine. Let everything cook together for another 2-3 minutes until the sauce thickens slightly and the Brussels sprouts are tender.
- 7Return the crispy bacon to the pan, stir to combine, and serve immediately.
Calories (kcal)290
14% of RDA*
Protein (g)14
9% of RDA*
Carbohydrates (g)10
3% of RDA*
Fat (g)23
33% of RDA*
Calories (kcal)
14% of RDA*
Protein (g)
9% of RDA*
Carbohydrates (g)
3% of RDA*
Fat (g)
33% of RDA*
Details
Sugar (g)2 g(2% of RDA*)
Fiber (g)4 g(13% of RDA*)
Saturated fat (g)10 g(50% of RDA*)
Salt (g)1 g(17% of RDA*)
*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.