Recipe courtesy of Louisiana Cookin’.
- 1 pound fresh Brussels sprouts, trimmed at the base
- 4 cups water
- 1/2 teaspoon salt
- 3 tablespoons sour cream
- pinch of grated nutmeg
- 1 teaspoon Creole mustard
- 1 teaspoon chopped fresh parsley leaves
- freshly ground black pepper, to taste
Rinse Brussels sprouts under cool water.
Combine the water and salt in a medium saucepan set over medium-high heat and bring to a boil. Add the Brussels sprouts, reduce heat to medium low, cover, and cook for 3 to 4 minutes.
Remove saucepan from heat and let stand for 3 to 4 minutes longer until sprouts are tender. Drain.
In a medium mixing bowl combine the sour cream, nutmeg, mustard, and parsley and stir to blend. Add the sprouts and toss gently to coat. Season with pepper to taste. Serve warm.