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BRUSSEL SPROUTS
Braising is an excellent
method for cooking sprouts. Braising refers to cooking food with a small
amount of liquid in a tightly covered pan
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Braised Brussels Sprouts with Mustard Butter.
Ingredients
500g small, firm, bright green Brussels sprouts
1/2 tsp salt
1/2 cup water 2 tbsp margarine 2 tbsp Dijon mustard
Salt and freshly ground black pepper.
Method
Check each head, peel off any loose or
discoloured leaves. Using a
paring knife, cut an X through the core end of each head.
Bring sprouts, water and salt to a boil in a 2-quart saucepan over
medium-high heat. Lower heat, cover and simmer.
Shake pan once or
twice during braising to redistribute sprouts. Cook until just tender 8 to 10 minutes. Test by piercing with a
knife tip. Drain well.
Melt margarine in a large fry pan of medium heat. Whisk in mustard
until smooth. Cook , stirring constantly until smooth and creamy,
about 30 seconds.
Add sprouts to skillet, coating well with the butter mixture.
Season to taste with salt and pepper and serve
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Brussels
Sprouts Creole
Sprouts butter 1 large onion
finely chopped 4 crushed garlic cloves green capsicum
tomatoes - peeled and chopped black pepper basil
salt
Wash and trim base of each sprout. Melt butter, add onion, garlic
and capsicum Cook med heat for 8 mins. Stir in tomato, sprouts,
basil and salt. Reduce to low.
Cover and cook 15 - 20 mins.
Serve with yoghurt sauce:
Natural yoghurt black pepper fresh
chives parsley and salt Cook
all together for 3 - 4 mins but don't boil |
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Back to Vegetables
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