Discover a simple and effective recipe to make Brussels sprouts appealing to kids! Coated in a creamy old-style mustard and cream sauce, these sprouts become tender and flavorful in just 40 minutes.<\/p>\n
– Serves: 4<\/p>\n
– Brussels Sprouts: 900 g
\n– Old-style Mustard: 2 tbsp
\n– Onion: 1
\n– Fresh Cream: 250 ml
\n– Cornstarch: 1 tsp
\n– Butter: 25 g<\/p>\n
– Total Time: 40 minutes
\n– Prep Time: 15 minutes
\n– Cook Time: 25 minutes<\/p>\n
Trim the stem end of the Brussels sprouts and remove any dry, wilted, or damaged outer leaves. Wash the sprouts under water and drain. Boil them in salted water and cook for 15 to 20 minutes on high heat until a knife can easily pierce through them. Drain and keep warm.<\/p>\n
In the meantime, peel and thinly slice the onion.<\/p>\n
Create the mustard sauce: In a bowl, combine the cream, mustard, cornstarch, and season with pepper. Mix everything together.<\/p>\n
In a skillet, melt the butter and saut\u00e9 the onions over medium heat until they turn golden.<\/p>\n
Add the cooked Brussels sprouts to the onions. Pour the mustard sauce over the sprouts and stir to combine. Season with salt and pepper if needed. Let everything simmer for 5 minutes and then serve.<\/p>\n\n\n