Brussels sprouts, are you avoiding them? I used to be like you! Then I found the recipe, the one I'm sharing with you today, featuring a nice cream sauce, whole grain mustard, and shallots cooked in sherry vinegar, plus parsley for freshness. Everything I love, and you?
Prepare the Brussels sprouts; remove the first leaves that are a bit wilted, cut the stem, and score it with a cross. Wash them and immerse them in boiling salted water for 3 minutes to blanch. Drain them and immediately place them in cold water so they stay bright green. Bring more water to a boil, salt it, and cook your sprouts for 10 minutes. Drain and keep warm.
During the cooking of the cabbage, peel the shallots and finely chop them. In a skillet, melt a knob of butter in the oil, sweat the shallots for 1 or 2 minutes, then add the vinegar and the cloves of garlic that have been peeled and crushed. Allow to cook on very low heat for 10 minutes.
To finish, when the shallots are soft, add the Brussels sprouts. Mix. Chop the parsley and add it to the skillet. Dilute the mustard in the liquid cream and pour over the sprouts, season with salt and pepper, and mix for another 2 minutes on the heat. Keep warm.
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