BRUSSELS SPROUTS
COOKED WITH HONEY AND MUSTARD
If you don’t like such a strong taste
from the sprouts, you can blanch them in boiling water for 2 minutes
and then run under cold water before cooking in the vegetable stock but
reduce the final cooking time. Delicious served with pan-fried steak.
Try adding chopped almonds just before serving to give this dish a bit
of crunch.
500g Brussels sprouts
1 tbsp olive oil
300ml vegetable stock
2 tbsp wholegrain mustard
Salt and freshly ground pepper
2 tbsp clear honey
1. Prepare the Brussels sprouts and cut in
half.
2. Heat the oil in a large pan, add
the Brussels sprouts and fry for 2 minutes. Remove
from the heat and carefully pour in
the vegetable stock and stir in the mustard and
seasoning.
3. Bring to the boil, simmer
uncovered for 3-4 minutes until the Brussels sprouts are
tender. Stir in the honey and serve
immediately.
This recipe is from the British promotion
"Learn to Love a Sprout"
Use Nova Scotia fruit and
vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE