Kelbimbó (Brussels Sprouts Baked in Sour Cream) is a traditional Hungarian recipe for a classic accompaniment of parboiled Brussels sprouts finished by baking in a sour cream sauce topped with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Brussels Sprouts Baked in Sour Cream (Kelbimbó).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1.5kg Brussels sprouts
sea salt, to taste
300ml soured cream
50g white breadcrumbs
50ml butter, melted
Method:
Remove the outer leaves from the Brussels sprouts and cut a cross in the base. Bring a pan of salted water to a boil, add the sprouts and cook for between 12 and 20 minutes (depending on size) then drain.
Mix in a bowl with the soured cream then turn into a shallow dish (eg a gratin dish) and sprinkle with the breadcrumbs before drizzling with the melted butter. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the surface of the dish is golden. Serve hot.
)
