Brussel Sprouts with Caper Mustard Butter Recipe


The Butter
2 cloves Hard-Neck Garlic

Fine Sea Salt
Freshly ground Tellicherry Peppercorns
6 tablespoons unsalted butter - at room temperature
2 teaspoons Fallot Walnut Mustard
1/4 cup Recca Non-Parel Salted Capers - drained and rinsed
zest of a lemon
2 tablespoons marjoram - chopped

The vegetables
1 pound brussels sprouts
1 smaller head white cauliflower
1 smaller head Romanesco Broccoli 


Brussel Sprouts with Caper Mustard Butter Recipe 

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

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

It's good on all green veggies ... just be sure to let the butter melt on the cooked vegetables right before serving ... 

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

2. Trim the base off of the sprouts and then them cut in half.

3. Cut the cauliflower into bit-sized pieces.

4. Cut the Romanesco into bit-szied pieces.

5. Bring large pot of water to a boil and add salt.

6. Add brussles sprouts and cook for 3 minutes.

7. Add cauliflower and Romaneco Brobboli and cook until tender - about 5 more minutes.

8. Drain and shake off excess water.

9. Toss with caper-mustard butter until melted. Season with salt and pepper and serve.

serves 8-10