Originally From
Sprung From
Imported From
Braised Brussels Spouts in Mustard Sauce
carrotsncake wants to cook this
4
- 1 pound brussels sprouts
- 1 tablespoons olive oil
- 1/3 cup minced shallots
- 1/2 teaspoon salt (optional)
- 1/3 cup water
- 1/4 cup mustard
- 2 tablespoons brown sugar
- Freshly ground black pepper
Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts.*
Heat in a large, heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
Ass shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more– the sprouts will get browner and more intensely flavored. Server hot or warm with black pepper.
