Ingredients:
1 quart Brussels sprouts
2 tablespoons Dijon mustard
2 tablespoons milk or 2 tablespoons cream or 2 tablespoons soymilk
1/2 teaspoon pepper
Directions:
Trim the base of the sprouts and peel off the bruised outer leaves.
Cut in half if the sprouts are large.
Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
Continue to taste test and they are done when just barely tender with a slight crispness left.
DO NOT OVERCOOK THESE LITTLE CABBAGES!
They will then be strong tasting, which is why a lot of people don’t like this delicious vegetable.
Stir in the mustard and the cream.
Season with pepper.
Servings: 4-6
Time preparation: 10 min.
Time total: 17 min.