Brussels Sprouts In Mustard Sauce
|Fresh brussels sprouts||1 1⁄2 Pound|
|Chopped shallots/Onion||1⁄3 Cup (5.33 tbs), chopped|
|Half and half||1⁄3 Cup (5.33 tbs)|
|Tarragon||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Dijon style mustard/Dusseldorf mustard||1 Tablespoon|
|Freshly ground black pepper/Ground nutmeg||1⁄8 Teaspoon|
|Shredded parmesan cheese||1 1⁄2 Tablespoon (Optional)|
Cut stem from each Brussels sprout and pull off outer bruised leaves.
Cut an "X" deep into the stem end of each Brussels sprout with paring knife.
If some Brussels sprouts are larger than others, cut large Brussels sprouts lengthwise into halves.
Bring 2 quarts salted water to a boil in saucepan large enough to allow Brussels sprouts to fit in a single layer.
Add Brussels sprouts; return to a boil.
Boil, uncovered, 7 to 10 minutes or until almost tender when pierced with fork.
Drain in colander.
Rinse under cold water to stop cooking; drain thoroughly.
Melt butter in same saucepan over medium heat.
Add shallots; cook 3 minutes, stirring occasionally.
Add half-and-half, mustard, salt and pepper.
Simmer 1 minute or until thickened.
Add drained Brussels sprouts; heat about 1 minute or until heated through, tossing gently with sauce.
Sprinkle with cheese.