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Photo by: Joseph De Leo
The very words “brussels sprouts” make most people wrinkle up their noses. This is, however, a perfectly lovely vegetable provided you do not overcook it. Here it is made more interesting by adding the diced celery and by sautéeing it in butter mixed with mustard and walnuts. The walnuts absorb the butter, making it adhere to the brussels sprouts. Serve this with roast beef, or roast chicken, along with a vegetable puree as another side dish.
Trim the bottoms of the brussels sprouts and remove any brown or yellowish outer leaves. Cut each one in half.
Bring 1 inch of water to a boil in a 4-quart saucepan. Place a vegetable steamer in the pot. Add the brussels sprouts and celery and steam them, covered, for about 5 minutes or until just tender.
When the sprouts are just about cooked, heat the butter in a 9-inch skillet. When the butter turns light brown, add the steamed brussels sprouts and celery, the mustard mixed with water, and the walnuts. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until just heated through, and serve at once.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
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