Saturday, 22 November 2014

Brussels Sprouts and Onions in Creamy Mustard Sauce

This week we continue the brussels sprouts theme with a cute little side of creamy brussels sprouts, pepped up with some wholegrain mustard.

Brussels Sprouts and Onions in Creamy Mustard Sauce

Serves 2-4


500 ml brussels sprouts
1 onion
2 cloves garlic
1 tbsp flour
200 ml soy milk
1 tbsp wholegrain mustard
salt and pepper


1. Prepare sprouts - remove damaged outer leaves, trim bases, and cut in half. Drizzle with oil, sprinkle with salt and roast at 180 C for 15 minutes.

2. Slice the onion and mince the garlic. Heat an oiled pan over medium heat and fry the onion until translucent. Add garlic and fry for a few minutes.

3. Add the flour and cook for a few minutes. Add the milk little by little, whisking between each addition to form a creamy sauce. Simmer until thick. Add mustard and brussels sprouts. Mix well, season with salt and pepper, and serve.

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