Makes 4 servings
1 lb small, firm Brussels sprouts 1/2 c water 1/2 tsp salt 2 Tbsp melted butter or margarine 2 Tbsp Dijon mustard Salt and black pepper 1. Remove loose or discolored leaves from sprouts. Cut an X through stem end to assure even cooking. 2. Bring sprouts, water and salt to a boil in a saucepan over medium-high heat. Lower heat, cover and simmer 8-10 minutes, until just tender. Shake pan occasionally during cooking to redistribute sprouts. Drain. 3. Melt butter in a large skillet. Whisk in mustard. Heat and whisk 30 seconds. 4. Add sprouts to skillet; coat well. Season to taste with salt and pepper.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
