City Palate

The Travel Issue - March April 2017

Brussels Sprouts Dijon


Nov/Dec 2009

1 lb. Brussels sprouts

1 T. Dijon mustard

1 T. sherry or balsamic vinegar

2 T. butter

salt to taste

Trim the bases of the Brussels sprouts and pick off any discoloured leaves. Bring 4 c. of water to a low boil, add the sprouts, and cook until tender – about 10 minutes. Drain and add the remaining ingredients. Return the pot to the stove over low heat for another couple of minutes, tossing the sprouts to coat them well. Serves 4.



Vegetables and Salads