See Also: Brussels Sprouts in Mustard Sauce(recipes)
Brussels Sprouts and Carrots with Honey Mustard Butter(recipes)
Roast goose, caramelised Brussels sprouts and peach and sage sauce(recipes)
Creamed Brussels sprouts(recipes)
Brussels Sprouts with Walnuts(recipes)
Dilled Brussels Sprouts(recipes)
Lemon Brussels Sprouts(recipes)
Broth-Braised Brussels Sprouts(recipes)
Brussels Sprouts with Lemon-Dill Glaze(recipes)
Brussels sprouts with caramelised onions and toasted almonds(recipes)

Brussels Sprouts in Mustard Sauce (recipes)


Brussels Sprouts in Mustard Sauce

Yield: Makes 6 to 8 servings



Ingredients:



1-1/2pounds fresh brussels sprouts*

1tablespoon butter

1/3cup chopped shallots or onion

1/3cup half-and-half

1tablespoon plus 1-1/2 teaspoons tarragon Dijon mustard** or Dusseldorf mustard

1/4teaspoon salt

1/8teaspoon black pepper

1-1/2tablespoons grated Parmesan cheese (optional)









Preparation:





1.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. 2.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.3.Melt butter in same saucepan over medium heat. Add shallots; cook 3 minutes, stirring occasionally. 4.Add half-and-half, mustard, salt and pepper. Simmer 1 minute or until thickened. 5.Add brussels sprouts; heat about 1 minute or until heated through, tossing gently with sauce. 6.Sprinkle with cheese, if desired.