Cabbage Sprout Ragout with Bacon Whipped Cream Sauce




Rating: 2.88 / 5.00 (8 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:








For the sauce:









Instructions:

Clean the cabbage sprouts, score them crosswise at the stalk, blanch them in salted water for about 5 minutes, take them out and quench them in cold water.

For the sauce, sauté the bacon in a saucepan with the butter, add the shallot, sauté briefly, then pour in the clear soup. Cook for about 5 minutes.

Add the whipped cream and cook again a little.

Finally, season to taste with salt and freshly ground pepper.

In a frying pan, sauté the shallot with the butter, add the cabbage sprouts and clear soup and cook for a few minutes, stirring, until the clear soup has thickened. Season generously with salt and freshly ground pepper.

Arrange the cabbage sprouts in soup plates and drape with the sauce. Serve sprinkled with the finely chopped parsley leaves.

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