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Brussel Sprouts Gone Wild! Brown Butter & Mustard Braised #foodporn

brussel-sprouts-gone-wildFirst of all………….. browned butter where have you been all my life. Holy hell! How Sweet It Is has been gushing about it for a few years and I never have tried it officially. Officially because I usually caramelize my onions in olive oil but when I do it the way I was raised, I do it with butter and apparently I brown my butter ahead of time, who knew! My father and grandmother never eat anything but, so I grew up using real butter. Now I keep some on hand all the time and I have Irish Butter frozen in table spoons and use that to make certain things Geoff likes with a lot of butter in them, what a treat.

But browned butter is easy to make, even for someone who burns water… well maybe not that easy for those who can burn water. It takes no patience, which is good for folks like me! Tips are:

browned-butter

  1. Never stop whisking
  2. Never leave your pan
  3. Use un-salted butter
  4. Don’t stop whisking
  5. Don’t look away

Seriously it happens FAST, so no need to complain about standing in front of the pan whisking. You can make this and put it back into the fridge  and spread it on all your toast and other goodies, it gets addictive so watch out.

fork-divider

©2014 Cabin GoddessThe great thing is you do not need to soften butter, in fact you can regulate it a bit easier if you just cut it up in TBSP pats and go from there. It looks SO pretty and when it gets to the point where the brown bits are starting on the base and it is getting that nutty brown aroma, remove from heat and keep whisking, because it keeps cooking, for about 30-seconds. You will smell it, it smells warm and buttery. Don’t add anything just brown the butter and believe me you will know if you burnt it!

 

But the star of this recipe are the Brussel Sprouts…

Perfect-Brussel-Sprouts

The browned butter will be made into a demi glaze for both the sprouts and steak so don’t use all of the sauce on your sprouts, plus it will be too buttery! You wanna taste these bad boys of healthy goodness amidst the buttery goodness!

5 from 1 reviews
Blanched & Braised in Brown Butter & Mustard
Truthfully one of the fastest and easiest and delicious way to cook brussel sprouts. Heaven!
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb. Brussels sprouts
  • ¼ cup butter
  • 3 heaping tablespoons of whole grain mustard (I use Colman's or Beaver)
  • 2 tablespoons banyuls vinegar, red wine vinegar can substitute
  • 2 cloves of roasted garlic, mushed (it's a professional cooking term)
  • Sea Salt and fresh ground pepper for taste.
Instructions
  1. Rinse your B. Spouts under ice cold water and chill them for 30-minutes.
  2. Strip the dark leaves off the top (just the first one or two layers until the yellow starts to show) and cut the stems off. ½ the sprouts (some folks quarter them but I get small sprouts, I like the tiny kind so it is up to you).
  3. You can blanch the centers in salted boiling water until just al dente, about 4-5 minutes or you can put them in a bowl, add ¼ cup of salted water, cover with a loose top (I use a paper plate or wax paper) and do a fake microwave blanch/steam for 3-minutes. This is my favorite way, it keeps them just right, delicious and though not crisp, still has some give when you bite so no mushiness.
  4. As shown above, cook the butter until golden brown and giving off a nutty aroma, and pour half into a sealable dish if you are not going to use it and if you are making a glaze for your grilled steak, set it aside.
  5. Add the grain mustard and mushed garlic cloves to the pan and toast slightly for just a moment and add the Brussels sprouts.
  6. Cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning.
  7. Sprinkle with sea salt and fresh ground pepper to taste.
Notes
I served this with a grilled steak which I braised in more of the browned deli mustard butter. I added the butter to the pain, added the cloves and mustard and braised the steak quickly on medium high heat. Then I flipped it and seared it a tad more and voila, the perfect steak!
Nutrition Information
Serving size: 2-3 Fat: (butter... DUH)

I just demolished 8 sprouts halved and an 8-ounce thin cut ribeye which I had dry rubbed before grilling and then I used the brown butter and demi-glaze it.. omg, I am in heaven!

©2014 Cabin Goddess

Find more of mine and other vegetable goodness on my Veggie and Vegan board.. yes I know I served it with steak, but I love brussel sprouts and … they go with any great meal, and not just in the fall! #brusselsproutporn!! It is also a group board so if you want to in and share and get more fun foodie coverage of your recipes, just follow the board and ask me and I will add you!

Follow Kriss Morton – Cabin Goddess’s board Veggie and Vegan Goodies on Pinterest.

3 Comments

  1. I want to have dinner at your cabin so badly . . . all the time. Anything brussels sprout is fancy good in my book. Perfect . . . always wondered about brown butter too. The greeks love simple brown butter pasta!

    • It was OH SO dang good too!

  2. I am not a huge fan of brussel sprouts, but you know what – i’d be tempted to try this XD

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