Blanched & Braised in Brown Butter & Mustard
Prep time: 
Cook time: 
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Truthfully one of the fastest and easiest and delicious way to cook brussel sprouts. Heaven!
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)
Recipe by Cabin Goddess at http://cabingoddess.com/2014/06/14/brussel-sprouts-gone-wild-brown-butter-mustard-braised-foodporn/