25 September 2012

Braised Brussels Sprouts In Dijon Butter Sauce

Brussels sprouts have a bad rap. They are the much maligned member of the vegetable world, which is a real shame. Brussels sprouts are very tasty, if they are young, fresh and properly prepared.

Try this way of serving them and watch your family suddenly become fans of the humble Brussels sprout.

Braised Brussels Sprouts in Dijon Butter Sauce

500g fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 tbsp unsalted butter, melted
2 tbsp Dijon mustard
salt and black pepper

Rinse and remove any discolored leaves, trim a small piece from the bottom, then cut a small 'x' in the bottom with a small, sharp knife.

Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.

Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.

Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender.

When they are tender, drain well through a strainer or colander.

After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.

Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.

Season with salt and pepper to taste.

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