1/2 cup water
2 tablespoons butter - (to 4)
1/2 teaspoon salt
1 pound Brussels sprouts
wilted leaves and halved lengthwise
Freshly-ground black pepper
2 tablespoons Dijon mustard
Directions: one line for each direction. When saved the lines will be numbered.
Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
Pour over Brussels sprouts.
This recipe yields 4 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9770) - from the TV FOOD NETWORK
