The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Brussels sprouts with horseradish & bacon.

4 Servings

Horseradish is, along with mustard, one of the oldest and most characteristic of English seasonings. Its pairing with brassica does not leap to mind, and perhaps requires a leap of faith, but in combination with bacon makes a wonderfully complimentary sauce for sprouts. A quick and easy dish, the sauce may be prepared before you cook your sprouts.


Spotted Pig-3 slices cooked bacon crumbled into small bits
-6 tablespoons of heavy cream, crème fraiche or sour cream, or any combination of them
-2 teaspoons horseradish
-salt and pepper
-1 lb Brussels sprouts


  1. Make the sauce by mixing together the bacon, cream and horseradish.
  2. Boil or steam the sprouts to your liking; we prefer a hint of crunch.
  3. Drain and season the sprouts, season them with salt and pepper, then nap them with the sauce.

Notes:

- Cooking time for sprouts is hard to predict because they vary a lot in texture, size and time off the stalk. The ‘usual’ duration runs anywhere from five to ten minutes or more.

- We like to use the nontraditional crème fraiche option here but any of the alternatives work fine.