Recipe courtesy of Louisiana Cookin’. SERVES 4 1 pound fresh Brussels sprouts, trimmed at the base 4 cups water 1/2 teaspoon salt 3 tablespoons sour cream pinch of grated nutmeg 1 teaspoon Creole mustard 1 teaspoon chopped fresh parsley leaves freshly ground black pepper, to taste Rinse Brussels sprouts under cool water. Combine the water … Continue reading ![]()
