Serve this delicious winter side dish with grilled bratwurst.
2 pounds Brussels sprouts
2 bottles (or cans) beer
2 tablespoons prepared yellow mustard
2 tablespoons flour
2 tablespoons butter
1 teaspoon sugar
1 teaspoon garlic salt
pepper to taste
2 tablespoons heavy cream
In a medium size saucepan, place whole Brussels sprouts and pour beer over the Brussels sprouts. Cover and cook over medium-high heat for 15 minutes or until Brussels sprouts are tender. Drain, reserving the cooking liquid. Immediately place drained Brussel sprouts in ice water bath to retain color and stop the cooking process.
Pour the reserved cooking liquid back into the saucepan and add mustard. Whisk until smooth. Set aside.
In small saucepan over medium heat, melt butter and add flour whisking the flour butter mixture for about 1 minute until well combined.
Add beer-mustard mixture to the butter flour mixture, whisking for about 1 minute until the sauce is as thick as cream. Add the heavy cream to the mustard sauce and whisk to combine. Remove sauce from heat.
Drain Brussels sprouts and place on serving platter. Pour mustard sauce over Brussels sprouts and top with freshly ground black pepper.
SOURCE: Adrienne Meier, Ocean Mist Farms