John Myers
Brussels Sprouts with Bacon with Hollandaise Sauce
The perfect brussels sprouts with bacon with hollandaise sauce recipe with a picture and simple step-by-step instructions.
- 0,5 network Brussels sprouts fresh
- 1 piece Carrot
- 0,5 piece Leek
- 1 piece Chopped onion
- 1 piece Garlic cloves chopped
- 5 piece Prunes
- 1 branch Chopped parsley
- 0,5 Cup White wine
- 0,5 Cup Brussels sprouts cooking water
- 160 ml Hollandaise sauce
- 50 g Salmon ham cubes
- 2 tbsp Sunflower oil
- 1 tsp Styrian pumpkin seed oil
- Nutmeg
- Salt
- Pepper
- Wash and clean the Brussels sprouts. Cook in plenty of salted water with a little baking soda for about 20 minutes until al dente. Drain the Brussels sprouts and save some Brussels sprouts water.
- Chop the prunes together with the garlic and parsley and add to the white wine to marinate.
- Heat the oil in a pan and, starting with the sliced carrots and other ingredients, simmer them until the onions are translucent.
- Now add the white wine with the plum pieces to deglaze, a good shot of the Brussels sprouts boiling water and everything is now poured over the pre-cooked Brussels sprouts.
- Bring everything to the boil briefly, reduce the heat immediately and undergo the holandaise, done!
- There were boiled potatoes, herb mince steaks and a good beer!
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