The Secret Addition of Creme Fraiche

Aki read a recipe that steamed Brussels sprouts, added crispy bacon, and then tossed everything with crème fraîche. The addition of the crème fraîche drew me in. It had me remembering how often we used to use crème fraîche. These days, we use a lot of buttermilk to add a creamy acidity to preparations. But crème fraîche is different. It adds a decadent richness balanced with bright acidity and a hint of sweetness. Both of these attributes are needed with Brussels sprouts.

I decided to use the original recipe as an inspiration. I cut the bacon into lardons and cooked it until it was semi-crispy. Then I added the sprouts to the pan. The bacon browned a bit more, and the Brussels sprouts caramelized. Once they were tender, I added a few healthy spoonfuls of crème fraîche and stirred everything together. I transferred the mixture to a baking dish and put it in a 350°F oven for about 20 minutes. The sprouts and the crème fraîche caramelized even more. The bacon crisped, and the flavors melded.

I found the rich brightness I was chasing to balance the earthy sweetness of the sprouts. The bacon added smoky, savory notes and a bit of crunch. The sprouts themselves were tender and succulent with a hint of that cabbage-y spiciness. The dish was a hit. I’m glad I was reminded to use some crème fraîche. It’s definitely making a comeback in our kitchen.