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Ingrid’s BRUSSEL SPROUTS SAUTEED IN WHOLEGRAIN MUSTARD

I never grew up with brussel sprouts, I never had to endure a miserable soggy boiled sprout that was forced upon me, just so I could leave the table. My sprout memories are good, in fact I have great sprout stories of crunchy, flavoursome, good looking sprouts that I can’t get enough of.¬†And for this reason, our sixth food fight was decided. I wanted other people to experience sprout fever, which is happening in my house at the moment.

Vanessa actually introduced me to this super fast and simple dish and during sprout season, this is my ‘go to’ for when I need to whip up dinner in a hurry. I almost always have this with eye fillet steak, (seasalt and cracked pepper, medium rare 4 mins each side).

Enough for 4 (8 halved sprouts each)

What you need

16 Brussel sprouts (remove the outer leaves, cut off stalk and halve)
2 Tbsp Olive oil
2 Tbsp wholegrain mustard

What to do

Ok, I know I said boiling is the reason sprouts have got a bad rap, but you need to boil them only for 4 mins to soften them ever so slightly.

Don’t overboil! Drain in a colander, drizzle olive oil and mustard then sauteed them in a pan on medium high heat, tossing them frequently until the sprouts have crisped up.

 

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