Ingredients
1-1/2 pounds fresh brussels sprouts1/3 cup chopped shallots1 tablespoon butter1/3 cup half-and-half cream4-1/2 teaspoons Dijon mustard1/4 teaspoon salt1/4 teaspoon dried tarragon1/8 teaspoon pepper2 tablespoons grated Parmesan cheese
Preparation
Cut an “X” in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender.
Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
