|
Brussels Sprouts Slaw with Mustard Butter The New York Times Magazine, October 13, 2002 Julia Reed Yield: 4 to 6 servings 1 stick butter, at room temperature 1 large clove garlic, put through a press 2 to 3 Tbsp. Dijon or whole-grain Meaux mustard 3 Tbsp. minced green onions 2 Tbsp. chopped parsley 1¼ tsp. salt Salt and freshly ground black pepper 1 lb. brussels sprouts 1 tsp. caraway seeds or celery seeds, bruised in a mortar (optional) Lemon wedges Place the butter in a medium bowl and add the garlic, 2 Tbsp. of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. 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. Saut&233 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. Note: The mustard butter may be stored, covered, in the refrigerator or rolled into a cylinder and frozen until needed. |
| Home | Table of Contents | Vegetables |