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August 2, 2011
Mustard Brussels Sprouts
Tasty Side Dishes
Prep time:
10 minutescooking time:
12 to 15 minutes“We always clamored for Grandma”
Ingredients
Serves 6
- 1 1/2 pounds fresh brussels sprouts
- 1 tablespoon butter
- 1/3 cup chopped shallots (about 2 large) or 1/3 cup chopped onion
- 1/3 cup half-and-half
- 1 tablespoon plus 1 1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon black pepper
- Freshly grated Parmesan cheese, optional
Directions
1
Cut stem from each brussels sprout and pull off outer bruised leaves. Cut an X deep into stem end of each brussels sprout. Cut any large sprouts lengthwise into halves.
2
Bring 2 quarts salted water to a boil in saucepan large enough to allow brussels sprouts to fit in single layer. Add brussels sprouts; return to a boil. Boil, uncovered, until almost tender when pierced with a fork, about 7 to 10 minutes. Drain in colander. Rinse under cold water; drain.
3
Melt butter in same saucepan over medium heat. Add shallots; cook for 3 minutes, stirring occasionally. Add half-and-half, mustard, salt, tarragon and black pepper. Simmer until sauce is thickened, about 1 minute. Add brussels sprouts; heat until heated through, tossing gently with sauce, about 1 minute. Sprinkle with grated Parmesan, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
To help make fresh brussels sprouts cook quicker and more evenly, Grandma would cut an X in the bottom of each sprout. Then, when the sprouts were almost tender, she rinsed them under cold water to stop the cooking process. If she couldn't find fresh brussels sprouts, she used two (10-ounce) packages of frozen brussels sprouts. She cooked them according to the package directions, then drained and rinsed them.
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