Water
1 teaspoon salt,
plus salt to taste
2 pounds
Brussels sprouts, trimmed and halved lengthwise
3 tablespoons
fat-free, reduced sodium chicken broth
1 1/2
tablespoons whole-grain mustard
3 tablespoons
olive oil
Fresh-ground
black pepper, to taste
Fill a large saucepan three-fourths full with water and bring to
a boil over high heat. Add 1 teaspoon salt and the Brussels
sprouts; cook 2 to 3 minutes or until tender but still crisp.
Drain the sprouts well and let them cool to room temperature. (The
Brussels sprouts can be parboiled up to several hours in advance,
then covered and refrigerated.)
In a nonreactive bowl, combine the broth and mustard;
set aside.
Shortly before serving, heat the olive oil in a large
nonreactive skillet over medium-high heat. Add the Brussels
sprouts and stir fry 1 to 2 minutes or until their edges just
begin to turn golden. At the last moment, add the mustard mixture
and stir briskly to coat the sprouts. Season with salt and pepper
to taste. Transfer to a warmed bowl and serve immediately. Makes
6 to 8 servings.
Per serving: 97 calories, 4 grams protein, 6 grams
fat, 10 grams carbohydrates, no cholesterol, 128 milligrams
sodium, 52 percent calories from fat.
Recipe adapted from The
Williams-Sonoma Kitchen Library Holiday Entertaining (Time Life
Books, 1996) cookbook edited by Chuck Williams.