Brussels Sprouts in Mustard Sauce

2 tbsp cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pd brussels sprouts
2 tsp prepared dijon-style mustard
2 tsp lemon juice

"The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe." Printed from All Recipes, submitted by Marilyn)

Prep time: approx 10 minutes
Cook time: approx 20 minutes

1. Dissolved cornstarch in 1/4 cup water, and set aside.
2. In a medium sauce pan over medium heat bring chicken broth to a boil. Add brussels sprouts and cook until tender. Strain, reserving chicken broth and place brussels sprouts in a warm serving dish.
3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over brussels sprouts to serve.

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org