zaterdag 28 februari 2009

Brussels Sprouts with Lemon-Mustard Sauce

1 pound Brussels sprouts
salt (optional)
freshly ground pepper
2/3 cup + 2 tbsp. vegetable broth
juice of half a lemon (about 2 tablespoons)
1 tsp. prepared mustard
1 tsp. agave nectar, or other liquid sweetener

The trick to great Brussels sprouts is in the pre-cooking stage.
Trimming off about 1/8-1/4-inch of the stem end and removing any discolored or shriveled leaves will make them much more tender.
Then cut the sprouts in half, from top to bottom (through the stem end), to make them cook more quickly.
Spray a non-stick skillet lightly with oil and heat it over medium-high.
When it's hot, toss in the sprouts and sprinkle them lightly with salt (optional).
Stir and cook for about 1 to 2 minutes, just until they brown slightly on the cut side.
Add the pepper and vegetable broth and cover.
Cook, stirring every minute or so, for about 3-5 minutes, just until they are barely tender but still bright green. (I always grab one and taste it to check.)
They should taste cooked, but not over-cooked, and the broth may have mostly evaporated.
Mix the remaining tablespoons of broth, lemon juice, mustard, and agave nectar, pour it over the sprouts, and heat just until warm throughout.
Serve immediately for best color and taste.

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