Brussels Sprouts in Mustard Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
brussels sprouts
frozen |
|
| ½ | cup |
chicken broth
|
|
| 1 | teaspoon |
canola oil
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | cup |
chicken broth
|
|
| 1 | teaspoon |
prepared mustard
dijon-style |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
evaporated milk
skimmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
brussels sprouts
frozen |
|
| 118 | ml |
chicken broth
|
|
| 5 | ml |
canola oil
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
chicken broth
|
|
| 5 | ml |
prepared mustard
dijon-style |
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
evaporated milk
skimmed |
|
Directions
Cook the brussels sprouts in ½ cup of chicken broth, cover and set aside.
Spray a small skillet with vegetable cooking spray and add the oil.
Sauté the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
Sir in the mustard and pepper.
Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
Pour the mustard sauce over the cooked brussels sprouts and stir to coat.
Serve at once.
