500g brussels spouts
0.5 tsp garlic (powder)
1 small shallot
25cl soy cream or other plant based cream
1-2 tbsp dijon mustard or whole grain mustard
1 tsp yellow or black mustard seeds
0.5 tbsp cumin
Cut the ends of the sprouts and take out the outer layers
Steam the sprouts (or boil them)
Thinly slice the shallot
Add the oil in a pan.
If using mustard seeds, add them in the hot oil
When they are sizzling, add the shallots
When the shallots are translucid, add the cream, garlic powder, cumin, peper and mustard(1)
When they are almost cooked, add the brussel sprouts to the pan, cover and let them cook in the sauce for 5 to 10 minutes.