Brussels Sprouts In Mustard Sauce

[Guest guest]

This is a favorite recipe for my not so favorite vegi.

 

 

Brussels Sprouts In Mustard Sauce

 

10 ounces brussels sprouts, frozen or 3/4 pound

brussels sprouts fresh

1 cup broth

1 teaspoon mustard, dijon-style

1/2 cup broth

1/2 teaspoon pepper

1 teaspoon oil

1 tablespoon cornstarch

2 tablespoons green onion, chopped

1/2 cup skimmed evaporated milk

 

Cook the Brussels sprouts in 1/2 cup of broth; cover

and set aside. Spray a small skillet with vegetable

cooking spray and add the oil. Saute the onion in the

oil then remove from the heat and slowly add the 1 cup

of broth. Sir in the mustard and pepper.

Return to the heat and dissolve the cornstarch in the

milk then add to the skillet mixture. Stirring

constantly, cook until the sauce is smooth and

thickened, about 5 minutes. Pour the mustard sauce

over the cooked Brussels sprouts and stir to coat.

Serve at once.

Serves 4.

 

 

 

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