Posted by: Catherine | January 23, 2009

Brussels Sprouts “Slaw” with Mustard Butter

shredded-sproutsI love serving this because everyone thinks they hate brussels sprouts…until they taste this dish! Do you make anything weird/good? I got the recipe from Julia Reed’s essay in the Sunday New York Times Magazine on August 13, 2002, and have been making it consistently ever since. From that same story, I also make Brussels Sprouts Puree, and there’s a recipe for Broccoli Puree with Ginger that I haven’t gotten around to (in seven years!!!) because broccoli is the one vegetable Bruce and Emma eat. I’m so sick of it I never make it any time I don’t have to get greens into them, and I’m afraid to mess with success (read, steaming or roasting)–but I’m sure it’s good.

1 stick butter, at room temperature

1 large clove garlic, put through a press

2 to 3 T Dijon or whole-grain Meaux mustard

2 to 3 T minced green onions

2 T chopped parsley

Salt and freshly ground pepper

1 lb. brussels sprouts

1 t. caraway seeds or celery seeds, bruised in a mortar (optional…but do it!)

Lemon wedges

(serves 4 to 6)

Place butter in a medium bowl and add the garlic, mustard, green onions, and parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. (The mustard butter may be stored, covered, in the refrigerator or rolled into a cylinder and frozen until needed.)

Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Saute the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

About these ads

Responses

  1. I don’t see any mustard in the list of ingredients. What kind and how much??

  2. You’re right–thanks for the catch. It’s in there now…

  3. Is this dish best served warm or cold?

    • I always serve it warm, as a vegetable side dish. Let me know what you think, and thanks for stopping by.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

Follow

Get every new post delivered to your Inbox.

Join 214 other followers

%d bloggers like this: