Recipe for Baby Sprouts with Balsamic Vinegar and Sour Cream

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 x	500 gram pac frozen Brussel sprouts
50 gm	Butter, (1oz)
2 x	Pieces preserved stem ginger, finely chopped
1 x	Clove garlic, finely chopped
1 tsp	Mustard seeds
4 x	Rashers back bacon, cut into cubes
4 tbl	Balsamic vinegar
1 x	142 millilit sour cream

Instructions:

Instructions: Cook the Brussel sprouts as per the pack instructions.

Melt the butter in a saucepan, add the ginger, garlic and mustard seeds. Cook until the seeds pop.

Add the bacon and cook for 1 minutes, then pour over the balsamic vinegar and cook gently until the liquid is reduced by half, approximately 5-7 minutes.

Stir in the sour cream and heat gently. Season to taste, then pour it over the cooked Brussel sprouts and serve.

NOTES : An unusual and delicious way of serving sprouts.

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