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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. âLeah-Anne Schnapp, Grove City, Ohio Ingredients:
1-1/2 pounds fresh brussels sprouts |
1/3 cup chopped shallots |
1 tablespoon butter |
1/3 cup half-and-half cream |
4-1/2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon dried tarragon |
1/8 teaspoon pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Cut an âXâ in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender.
2. Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese. Yield: 5 servings.
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