Dish of Cauliflower Brussels Sprouts & Beans
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Cauliflower, Brussels Sprouts & Beans


North America
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1 hr
Yes		 A simple but tasty side dish of freshly steamed vegetables in a light sauce - see Comments.

1-1/2
12
14
-------
2
2
1
1/4
1
1/3
-------
1
-------
ar
#
oz
oz
---
t
T
T
c
t
t
---
T
---

Cauliflower
Brussels Sprouts  
can Red Beans
-- Sauce
Dijon Mustard
Lemon Juice
Olive Oil ExtV
Broth (1)
Salt
Pepper
-------------
Olive Oil ExtV
-- Garnish
Dill, fresh
Prep   -   (20 min)
  1. Break CAULIFLOWER into bite size florets. Remove spoiled leaves and quarter BRUSSLES SPROUTS lengthwise. Mix.
  2. Drain BEANS and rinse.
  3. Mix together all Sauce items.
  4. Chop DILL small for Garnish.
Run   -   (20 min)
  1. In a coverable wok or roomy sauté pan, heat 1 T OLIVE OIL over moderate heat. Stir in Cauliflower mix and fry stirring just until Vegies are coated with the oil.
  2. Stir in Beans and Sauce mix. Bring quickly to a boil, then turn heat to low. Cover tightly and let steam until Cauliflower and Brussels Sprouts are just tender.
NOTES:

  1. Broth:

      For this small quantity using bouillon is fine.

  2. Comments

      Caulflower with Brussels Sprouts is quite popular, so there are many recipes. Nearly every one has them oven roasted or fried until lightly browned. I tried that and didn't like it. I like my vegies to taste like fresh vegies, so I have composed this recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
1sv_cflbsp1. 240514 ajg   -   www.clovegarden.com
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