Brussels Sprouts with Mustard Sauce
Total time: 25 minutes
This is a simple dish. The mustard adds a bit of pleasant sharpness to the sprouts, going well the with mild cabbage flavor.
Ingredients:
- 14 - 18 medium Brussels sprouts, 300gr, 10.6oz
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 1/2 cup milk, 120gr, 4.2oz
- 1 tsp cornstarch (maizena, corn flour), 2.6gr, .09oz
- 1/2 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
- Put them in a small saucepan, add about 1/2" (1.25cm) water, cover and cook over medium heat until just barely tender, about 15 minutes. Check by piercing with a knife - it should go in fairly easily but with a little resistance. Try not to overcook or they tend to get bitter.
- When done, remove from heat and drain.
- Put sprouts into the serving bowl and cover with the pan lid.
- Put the pan back on to medium heat and add the mustard, milk, thyme and cornstarch, whisking well.
- Heat to boiling, whisking occasionally, until thickened.
- Pour over Brussels sprouts and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
