The second Brussels sprouts dish demonstrated in the Gilmore Park Church community kitchen was a warm side dish.
How do we maintain a vibrant green on Brussels sprouts when cooking them?
- 8 cups (about 2 pounds/1 kg) small Brussels sprouts
- 1 tablespoon mustard seeds
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon salt and pepper each
- 1/3 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
Source: this recipe is adapted from Canadian Living
|Trim the base of the Brussels sprouts.
Cut an X in the bottom of each Brussels spouts.
|In a large pot of boiling salted water, cook Brussels sprouts until tender crisp, about 6 minutes.
Drain and run under cold water; drain well.
|To make the sauce, combine the chicken broth, lemon juice and Dijon mustard in a measuring cup.
Stir to blend well.
|In a large dry frying pan, toast mustard seeds over medium heat, stirring until aromatic and seeds begin to pop, about 3 minutes.
|Add onions and and cook over medium high heat for 2 minutes or until onion is softened.
dd garlic and cook for another 30 seconds.
|Add Brussels sprouts and stir in the sauce, stir fry occasionally, until heated through and Brussels sprouts are coated with onions and mustard seeds, about 2 minutes.