Sprouts 'n' More Sprouts
Thanks Constance. Looks Wonderful! I'm saving all of them. Nice to have a variety of ideas to choose from. Here's another Sprout.
Braised Brussels Sprouts with Mustard Butter
Braising is an excellent method for cooking Brussels sprouts. Braising refers to cooking food with a small amount of liquid in a tightly covered pan.
1 pound small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts. Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook, stirring constantly until smooth and creamy, about 30 seconds. Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.
Prepared by: Drusilla Banks, Extension Educator Nutrition and Wellness