Vegetables Every Day
By Jack Bishop
HarperCollins Publishers
(Available through your local book store or www.amazon.com)
This terrific cookbook offers selection tips, preparation instructions and hundreds of recipes for wonderful vegetable dishes. “This recipe intensifies the flavor of Brussels sprouts and is designed for people who really like this small cabbage-and will surprise and encourage those who don’t. Here, the sprouts are braised, without blanching first, in a little cream and stock. They actually absorb all the cream and thus become especially rich and a bit sweet. A swirl of mustard gives the Brussels sprouts added flavor and an attractive sheen.”

Braised Brussels Sprouts with Mustard Cream Sauce

1 pound small Brussels sprouts

1 tablespoon unsalted butter

2 medium shallots, minced

1/4 cup heavy cream

1/4 cup chicken or vegetable stock

Salt

1 tablespoon Dijon mustard

1 tablespoon minced fresh parsley leaves

Freshly ground black pepper

Trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem end of each sprout. Set the trimmed Brussels sprouts aside.
Melt the butter in a large sauté pan. Add the shallots and sauté over medium heat until softened, about 3 minutes. Add the Brussels sprouts, cream, stock and salt to taste. Cover and simmer until the sprouts are tender, about 10 minutes.
Remove the cover and stir in the mustard, parsley and pepper to taste. Adjust the seasonings. Serve immediately. Serves 4 as a side dish.