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楓葉芥末醬椰菜仔		類別 : 蔬菜

材料

主材料
新鮮椰菜仔　2磅
橄欖油　　　2湯匙
牛油　　　　20克
蒜頭　　　　3顆（切碎）
中型紅洋蔥　1個（切碎）
新鮮百里香　5株（拍扁）

楓葉芥末醬
無鹽牛油 50克
楓葉糖醬 1 1/2湯匙
芥末醬 1 1/2湯匙
橄欖油 1湯匙
青檸汁 1/4個
海鹽適量
新鮮黑胡椒適量

製法

1. 椰菜仔開半後蒸6分鐘，備用。
2. 熱鑊加入橄欖油及牛油，放入蒜頭及洋葱炒2分鐘。加入已蒸熟的椰菜仔及百里香後再多炒1分鐘。
3. 把楓葉芥末醬的材料拌勻。
4. 把楓葉芥末醬加入椰菜仔中，再兜煮1分鐘便可享用。

調味

1. Cut the brussels spouts in half, steam for 6 minutes, remove and set a side.
2. In a hot skillet, add olive oil, butter, garlic and onion saute for 2 minutes. Then add in the steamed brussels spouts and thyme saute for another minute.
3. Mix all the ingredients of maple mustard well.
4. Add in the maple mustard and cook for and extra minute. Serve hot.

備註

提供：city'super

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‧	string beans with preserved cabbage	‧	baked mushrooms with mixed toppings
‧	steamed green beans with fermented beancurd	‧	stir-fried lotus root
‧	stir-fried string beans floss	‧	pumpkin pot
‧	garlic eggplant	‧	vegetable roll
‧	fried egg with long bean	‧	baked broccoli with cheese
‧	chopped pork and cabbage roll	‧	cheese flavor asparagus
‧	3-color pepper sauted with bean cake	‧	shredded taro and winter mushroom in wok filled with vegetable
‧	stir-fried asparagus with xo seafood sauce	‧	stuffed mustard green with shrimp paste
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‧	stuffed japanese bean curd in oyster sauce	‧	stir-fried eggplant in bean sauce
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‧	saute mixed mushrooms with peas, lily bulb and onion	‧	spicy fancy bean vermicelli soup
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‧	eggplant and pork with chili bean sauce	‧	hot and sour soup with yam bundles
‧	braised assorted mushrooms with oyster sauce	‧	assorted mushrooms in chicken stock
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‧	assorted vegetables in oyster sauce	‧	stir-fried yam bundles with peppercorn chili oil
‧	deep-fried bean curd in oyster sauce	‧	stir-fried mushrooms and vegetables with chicken marinade
‧	braised broccoli with oyster sauce	‧	stir-fried asparagus with xo seafood sauce
‧	broccoli and quail eggs in a crabmeat glaze	‧	vegetables poached in coconut milk
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