Ingredients

- 500g Brussels sprouts

- 2 tablespoons cornstarch

- vegetable or chicken broth (about 300ml)

- 2 teaspoons mustard (better if Dijon)

- half a lemon, squeezed

In a pan warm some water and add soup stock to make a broth (add soup stok as your taste).

Add the brussel sprouts and let them cook for about 10 minutes, until they are soft.

Then strain them saving the broth in a bowl. Set the brussel sprouts aside.

Squeeze half a lemon and save the juice.

Melt the mustard into the lemon juice. Put the broth back in the pan and add the juice mixture. Bring to boil. Mix in a cup the cornstarch with half glass of water.

Add the cornstarch and mix well. Wait until the sauce get dense. Add the sauce on top of the brussel sprouts.

Mix everything and serve warm.