Recipe: Brussels Sprouts with Two Mustards

Name: Brussels Sprouts with Two Mustards
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 kg de choux de Bruxelles; 150 g d'oignons; 1 gousse d'ail dégermée; 2 cuillères à soupe de vinaigre (de vin si possible); 20 g de beurre demi-sel; 1 cuillère à soupe d'huile d'arachide (ou tournesol); 1 cuillère à café de fécule de pommes de terre; 10 cl de crème liquide; 2 cuillères à soupe de moutarde à l'ancienne; 2 cuillères à soupe de moutarde forte de Dijon; Quelques pluches de persil plat ciselées; Sel, poivre du moulin

By smtpat ★ ★ ★ ★ ★ 4.3/5 (12 reviews) Vegetables

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

1 kg of Brussels sprouts
150 g of onions
1 clove of garlic, germ removed
2 tablespoons of vinegar (wine vinegar if possible)
20 g of salted butter
1 tablespoon of peanut oil (or sunflower)
1 teaspoon of potato starch
10 cl of liquid cream
2 tablespoons of whole grain mustard
2 tablespoons of strong Dijon mustard
A few sprigs of flat parsley, chopped
Salt, freshly ground pepper

Step-by-step directions

- Remove the outer leaves of the sprouts, trim the base then plunge them into fresh water with added vinegar to clean them.
- Rinse thoroughly, drain
- In a saucepan, bring a large quantity of water to boil, add 1 tablespoon of coarse salt, plunge in the sprouts and let cook for approximately 20 minutes at a gentle boil.
- Check the cooking with the tip of a knife, drain the sprouts and place them in a saucepan.
- Let them dry for a few moments over low heat to remove the water
- Peel the onions and slice them finely
- Peel and chop the garlic
- In a large skillet, heat the butter and oil, sweat the onions in it for 5 minutes over medium heat, stirring until they begin to color.
- Add the sprouts and garlic then let brown for a few more minutes, stirring regularly.
- Pour the starch into a bowl and dilute with the cream and 2 mustards.
- Salt lightly, pepper and mix.
- Pour this mixture over the sprouts and let simmer until the sauce thickens.
- Adjust the seasoning, sprinkle with parsley and serve very hot.
** You can cut some sprouts in half for cooking
** You can add diced smoked bacon that you brown at the same time as the onions.