Sprouts With Sour Cream Food

BRUSSELS SPROUTS WITH SOUR CREAM

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. Transfer onion to a large bowl.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Transfer Brussels sprouts to the same bowl with the onion.
• Stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt.

SPROUTS WITH SOUR CREAM

Steps:

• Add 1 in. of water and brussels sprouts to a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender., Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk. Bring to a boil; boil for 1 minute. Reduce heat. Stir in sour cream; heat through., Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley.

CREAMY PARMESAN BRUSSELS SPROUTS

Steps:

• Heat a large, deep frying pan over medium heat then add the olive oil.
• Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook.
• Once the Brussels sprouts are fork-tender, remove from the pan and set aside.
• In the same pan, add a teaspoon of oil and cook the garlic until fragrant.
• Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan.
• Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.

CREAMY BRUSSELS SPROUTS BAKE

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.

CREAM OF BRUSSELS SPROUTS SOUP

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts to similar sizes so they cook evenly; they'll get puréed in the end, so this isn't a beauty contest. Set them aside.
• Trim and roughly chop the celery; peel and roughly chop the shallot or leek.
• Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
• Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
• Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
• Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, but just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
• Stir in cream, if you like.
• Serve the soup hot, with a garnish of freshly ground black pepper to taste. Enjoy!

BACON-WRAPPED HALIBUT, SHREDDED BRUSSELS SPROUTS & SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• Halve the potatoes and place in a pot. Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10 to 12 minutes.
• Preheat the oven to 375°F.
• Halve the Brussels sprouts, place them cut side down on a cutting board, thinly slice lengthwise, and reserve.
• While the potatoes cook, season the fish with Old Bay and wrap the fish with bacon. Heat 1/2 tablespoon of the vegetable oil over medium-high heat in an ovenproof skillet. When the oil is hot, add the fish and cook for 2 minutes on each side to crisp up the bacon, then transfer to the oven for 7 to 8 minutes to cook through.
• While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the sliced Brussels sprouts and toss to coat in the oil. Season with salt and pepper and cook for 2 to 3 minutes, then add the shallots, bell pepper, garlic, and thyme. Toss for a minute or two more, then add about 1/2 cup of the stock and cook it out for 2 to 3 minutes more. Turn off the heat and melt in the butter, then garnish with the tarragon.
• Drain the potatoes and return them to the hot pot. Mash with the sour cream, the chives, the remaining 1/4 cup of stock, and salt and pepper to taste.
• Serve the fish on the Brussels sprouts with mashers and a wedge of lemon alongside.