VEGETABLE SIDE DISH: BRUSSEL SPROUTS IN MUSTARD SAUCE(click here to print)

•  BRUSSEL SPOUTS IN MUSTARD SAUCE

           1/2 tsp. xanthan gum thickener

• 
  
  1/4 cup water
• 
  
  1 (14.5 ounce) can chicken broth

• 
  
  1 pound Brussels sprouts
• 
  
  2 teaspoons prepared Dijon-style mustard
• 
  
  2 teaspoons lemon juice

• 30 mins

Directions

1. Dissolve xanthan gum in 1/4 cup water, and set aside.
2. In a medium saucepan 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
4. . Cook and stir until thickened. Pour over Brussels sprouts to serve.

Tip: I added 1/2 cup of white wine to the sauce before I added the mustard and lemon juice.
Also added 2 tsp. of Lawry's Chilie and Garlic seasoning after sauce thickened.  One of my favorite seasonings is Lawry's Chilie and Garlic

serves 6; 6 g. carbs

*allrecipes.com*