BRUSSELS SPROUTS WITH MUSTARD AND GARLIC

SERVES 6

This is good recipe for sprouts. Because the butter mixture does not get cooked, the fresh garlic cloves should be blanched in water or roasted in the oven before using to eliminate the harshness of raw garlic.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, softened

1-1/2 tablespoons Dijon mustard

1 tablespoon chopped parsley

2 large cloves garlic, unpeeled

1-1/2 pounds fresh Brussels sprouts, or 2 10-ounce packages frozen

Cream the butter with the mustard and parsley. Blanch or roast the garlic cloves. Remove the peels, crush and add to the butter mixture. Clean the fresh Brussels sprouts and mark an 'X' on the bottom with a sharp knife. Add to boiling water and cook until tender, about 10 minutes, or cook frozen sprouts according to package directions. Drain well. Place hot sprouts in serving bowl and top with the soft butter mixture. Mix well.

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