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Choux de bruxelles tièdes en vinaigrette moutardée

  • 1 pound brussel sprouts, end trimmed and cleaned
  • 2 tablespoons white vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 3 tablespoon minced flat-leaved parsley
  • salt and pepper

Prepare a vinaigrette with the vinegar, olive oil, mustard, sugar, and a pinch of salt and pepper.

Cook the brussel sprouts using your favorite method. Once again I just boiled them for about 12 minutes in salt water.

Drain the sprouts and put them in a salad bowl. Pour the vinaigrette on top and mix to coat. Let sit for 10 minutes and serve warm.

Makes 4 servings.

Easy French Food //easy-french-food.com