I 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!)
(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.