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Brussels sprouts with rosemary sauce

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Ingredients for 4 servings:

  • 1 kg Brussels sprouts, clean and score the bottom (cooks evenly)
  • Sauce thickener, light
  • rosemary
  • some cream
  • Mustard powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

After cleaning the Brussels sprouts, score them. Add water with 1 teaspoon of rosemary to the bottom of a steamer (not a pressure cooker) and cook for 15-20 minutes (until al dente). If you don’t have a pressure cooker, cook the sprouts as usual, but with the rosemary added. When the sprouts are ready, thicken about 150 ml of the cooking water with a light sauce thickener and season with 1 teaspoon of mustard powder and a little cream. Pour over the sprouts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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