Savory Brussels Sprouts
photo by Boomette
- Ready In:
- 17mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 quart Brussels sprout
- 2 tablespoons Dijon mustard
- 2 2 tablespoons cream or 2 tablespoons soymilk
- 1⁄2 teaspoon pepper
directions
- 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.
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Reviews
-
What a wonderful difference a touch of Dijon can do to Brussels Sprouts - I have learned to like Sprouts but I loved this recipe - followed it to the letter used 2% milk not cream and they can out perfecr. For me the secret is to not overcook the Sprouts - I like them just heated through and perhaps a minute more. The mustard is not overpowering it compliments and somehow mellows the flavor of these little cabbages Thanks Geema - great recipe
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RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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