Brussels Sprouts 'Slaw' With Mustard Butter
Published October 12, 2002
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon or whole-grain Meaux mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
Lemon wedges
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 40 milligrams cholesterol; 176 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 4 grams fiber; 251 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
- Step 2
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 ½ cup of the mustard butter in a large skillet over medium heat. Sauté 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.
The mustard butter may be stored, covered, in the refrigerator or rolled into a cylinder and frozen until needed.
Private Notes
Comments
I also serve this at Thanksgiving- loved equally by sprouts lovers and haters. Use only half the butter mix, but make the whole amount for other/future dishes. It freezes well. Wonder why credit isn't given here to Daniel Boulud who originated the recipe. I'm sure he can prepare this in 15 minutes. But for mortals like us, allow more time.
I have made this recipe (from the Times) for probably 15 years ; it's a regular at our Thanksgivings and is very well received. The only caveat: I use at most about half the amt of mustard butter called for in the recipe.
Have made this many times over the years--wonderful! We freeze any leftovers and reheat as needed---hard to tell from fresh made, and flavors are nicely blended.
Threw together the dressing ingredients in a saucepan (didn't dirty a bowl, as Carol suggested). As it cooked, dressing looked clumpy and not emulsified, so I whisked it before adding brussel sprouts. It worked fine and sprout were fabulous. This is officially my favorite recipe for brussel sprouts. Stacey, you could sub in any vegetable oil for the butter, like canola or mild olive oil. A bit of nut oil like hazelnut or walnut drizzled on, just before serving, would add lots of flavor.
I follow a WFPB diet. Any suggestions on a butter substitute?
I'm trying something: made and sauteed the "butter" simply by putting the ingredients in the pan separately. Then I added the brussels sprouts, and then I plan to add roasted, slivered red and yellow peppers, plus roasted Polish sausage to the mix. We'll see how it goes.