CREAMY MUSTARD SPROUTS WITH MAPLE CRUMB
RECIPE TYPE
Vegetarian, Holiday
SERVES
8 to 10
Prep Time: 20 min
Cook Time: 25 min
Ingredients
2 pkg (400g each) Longo’s Brussels Sprouts, trimmed and halved
2 tbsp Longo’s Country Churned Salted Butter
1 large clove garlic, grated
2 tbsp Longo’s Essentials All Purpose Flour
2 tbsp each Longo’s Dijon and Longo’s Whole Grain Mustard
1 1/2 cups Longo’s Organic Whole Milk
1/2 tsp salt
Topping:
3/4 cup Longo’s Panko Bread Crumbs Japanese Style
2 tbsp Longo’s Maple Syrup
1 tbsp melted Longo’s Country Churned Salted Butter
1/2 tsp pepper
Directions
Topping: Toss panko with maple syrup, butter and pepper until well coated. Set aside.
Combine Brussels sprouts with 1 cup water in large microwave-safe bowl; cover with a plate and cook for 8 to 10 minutes on High or until tender. (Alternatively,steam Brussels sprouts on the stovetop for 10 minutes or until tender.) Drain well.
Melt butter with garlic in saucepan set over medium heat; whisk in flour and both mustards until smooth. Gradually whisk in milk and cook, stirring constantly, for 4 to 5 minutes or until thickened. Season with salt, adjusting to taste.
Toss Brussels sprouts in mustard sauce and spread in shallow, heatproof 2.5L baking dish; sprinkle evenly with topping.
(Make-ahead: The assembled dish can be reserved, covered, in the refrigerator for up to 2 days. Place covered dish in a cold oven, set temperature to 350°F and bake for 30 minutes; uncover then broil as directed.)
Bake in middle rack of preheated 350°F oven for 10 minutes then broil, rotating dish as needed, for 3 to 5 minutes or until crumbs are golden.
NUTRITIONAL INFORMATION
Per serving: 160 calories
| Protein 6g | Fibre 5g |
| Fat 6g | Sugars 7g |
| Carbs 20g | Sodium 410mg |
