This recipe is from the book Local Flavors by Deborah Madison.
| Brussels Sprouts with Cauliflower and Mustard-Caper Butter |
Recipe Type: entree
Author:
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4 to 6
Ingredients
- 2 garlic cloves
- Sea salt
- 6 tblsp unsalted butter, at room temperature (may substitute olive oil)
- 2 tsp Dijon-style mustard
- 1/4 cup drained small capers, rinsed
- Grated zest of 1 lemon
- 3 tblsp chopped marjoram
- Freshly ground pepper
- 1 lb Brussels sprouts
- 1 small head white cauliflower
- 1 small head broccoli Romanesco
Instructions
- To make the butter: Pound the garlic with ½ tsp. salt in a mortar until smooth, and then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. (I use olive oil instead of butter.)
- To prepare the vegetables: Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.
- Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the Mustard-caper Butter.
- Taste for salt, season with pepper, and toss again.