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Caper Mustard Butter

This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmer's Markets. An essential cookbook for every library!

The original recipe calls for traditional Dijon mustard, but we have tried it using every mustard we have and it is always absolutely fabulous.

It's good on green veggies ... just let the butter melt on the cooked vegetables just before serving ...

ingredients:
2 cloves hard-neck garlic
Sea salt
Freshly ground pepper
6 tablespoons unsalted butter - at room temperature
2 teaspoons blue cheese mustard
1/4 cup non-parel capers - drained and rinsed
zest of a lemon
2 tablespoons marjoram - chopped

1 pound brussels sprouts
1 head white cauliflower

directions:
1. Pound garlic and 1/2 teaspoon of salt together in a mortar until it becomes a smooth paste. Then cream togehter with butter, mustard, capers, lemon zest, and marjoram. Season with pepper. Can be made in advance. Store in fridge until needed.

2. Trim sprouts and cut in half. Cut cauliflower into bit-sized pieces.

3. Bring large pot of water to a boil and add salt. Add brussles sprouts and cook for 3 minutes. Add cauliflower and cook until tenter - about 5 more minutes. Drain and shake off excess water. Toss with mustard-caper butter until nicely coated. Season with salt and pepper and serve.

serves 8-10
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