Brussels Sprouts in Mustard Sauce
Makes 6 to 8 servings
|1-1/2||pounds fresh brussels sprouts*|
|1/3||cup chopped shallots or onion|
|1||tablespoon plus 1-1/2 teaspoons tarragon Dijon mustard** or Dusseldorf mustard|
|1/8||teaspoon black pepper|
|1-1/2||tablespoons grated Parmesan cheese (optional)|
*Or, substitute 2 (10-ounce) packages frozen brussels sprouts. Cook according to package directions; drain and rinse as directed.
**Or, substitute 1 tablespoon plus 1-1/2 teaspoons Dijon mustard and 1/2 teaspoon dried tarragon for tarragon Dijon mustard.
- Cut stem from each brussels sprout and pull off outer bruised leaves. Cut an "X" deep into stem end of each brussels sprout. If some brussels sprouts are larger than others, cut large brussels sprouts lengthwise into halves.
- Bring 2 quarts salted water to a boil in large saucepan. Add brussels sprouts; return to a boil. Boil uncovered 7 to 10 minutes or until almost tender when pierced with fork. Drain. Rinse under cold water; drain thoroughly.
- Melt butter in same saucepan over medium heat. Add shallots; cook 3 minutes, stirring occasionally.
- Add half-and-half, mustard, salt and pepper. Simmer 1 minute or until thickened.
- Add brussels sprouts; heat about 1 minute or until heated through, tossing gently with sauce.
- Sprinkle with cheese, if desired.
Check out more recipes for Vegetable Side Dish