Brussels Sprouts with Dijon Mustard Sauce | Five Little Chefs – ukgovweb.org

Ingredients

• 1 cup vegetable stock (such as Kitchen Basics brand)
• 1 large garlic clove, minced
• 1 bay leaf
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon freshly grated or ground nutmeg
• 2 tablespoons unsalted butter
• 2 tablespoons Wondra flour
• 2 cups (about 8 ounces) fresh or thawed frozen brussels sprouts, tough outer leaves removed
• 2 teaspoons Dijon mustard
• Salt and white pepper to taste