A mother-daughter conversation on food and cooking (mostly)

Saturday, November 3, 2007

Brussels Sprouts

We've had many beautiful green and leafy things lately, with the fall garden in production and fall vegetables in the markets. This Brussels sprouts recipe modified from one by Jack Bishop is so delicious:

Braised Brussels Sprouts with Mustard Cream Sauce

1 tablespoon butter
1/4 cup minced onion

Brown the onion in the butter for about 3 minutes. Add:

1 pound Brussels sprouts, trimmed and halved or quartered
1/4 cup evaporated milk or cream
1/4 cup chicken stock
Pinch of salt

Cover and simmer for 10 minutes or until tender. Add a little liquid if necessary to keep from sticking. Before serving stir in

1 tablespoon Dijon mustard
Salt and pepper to taste

With these we had barbecued Cornish game hens (first marinated
Portuguese-style in vinegar, garlic, and chile pepper) and roasted new potatoes.

1 comment:

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