Prep 10 mins
Cook 7 mins
The key to making tasty Brussels sprouts is the same one for broccoli...Do Not Overcook! These have a savory addition of Dijon mustard and a dash of cream.
- 1 quart Brussels sprout
- 2 tablespoons Dijon mustard
- 2 tablespoons milk or 2 tablespoons cream or 2 tablespoons soymilk
- 1⁄2 teaspoon pepper
- Trim the base of the sprouts and peel off the bruised outer leaves.
- Cut in half if the sprouts are large.
- Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
- Continue to taste test and they are done when just barely tender with a slight crispness left.
- DO NOT OVERCOOK THESE LITTLE CABBAGES!
- They will then be strong tasting, which is why a lot of people don't like this delicious vegetable.
- Stir in the mustard and the cream.
- Season with pepper.
This is so yummy and simple. I steamed the brussels sprouts. Then mixed them with Dijon mustard and skim milk. Thanks Geema :) Made for Alphabet tag game
Very nice - and simple to make. I followed the recpie completely and made them for Thanksgiving and they were all gone by the end, which is not always the casre with sprouts!
I used semi-skimmed milk and halved the recipe. The dijon adds an interesting taste to the sprouts, but I still prefer just butter and nutmeg. Might try it with cream next time for extra richness, but I'm trying to watch my waist at the moment. Thanks for sharing! :)