Rock’s Creamed Brussels Sprouts

Recipe courtesy of Louisiana Cookin’.

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  • 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.


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