Anne's braised Brussels sprouts

Ingredients for 4 servings:

• 1 ½ kg Brussels sprouts, cleaned
• n. B. Water for blanching
• 100 g breakfast bacon, cut into thin slices
• 1 cup of sweet cream
• 1 piece(s) ginger, freshly grated
• ½ lemon(s), the juice
• 1 tsp coriander, ground
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with bacon, cream, ginger and lemon

For this recipe, you need a pan or ovenproof dish that can be used on the stovetop or in the oven. It should be large enough to allow the Brussels sprouts to just fit, packed tightly together. This is a good idea to test beforehand. Preheat the oven to 180°C. Cover the bottom of the pan or dish tightly with a layer of bacon. Brown the bacon on the stovetop. Meanwhile, blanch the trimmed sprouts in boiling water. Do not cut them crosswise beforehand, as this will cook them too quickly. Before the bacon gets too brown, reduce the heat and arrange the blanched sprouts on the bacon. Season with grated ginger, ground black pepper, ground coriander, lemon juice, and salt. Add a little of the cooking water and place the pan in the preheated oven. After about five minutes, pour the cream evenly over the vegetables and continue to simmer until the liquid has almost evaporated. The sprouts should now be cooked through, but still crisp and slightly browned on top. We like to eat them with a fork straight from the pan. You can also let them cool, insert toothpicks, and serve them on the buffet as finger food.