Every year people have a love/hate relationship with Brussels Sprouts. Cooking them is a bit tricky and the aroma conjures up a few ‘Oh no, it’s them again’ feelings of resistance. Well, rather than boiling them into tasteless oblivion I’d like to share an easy recipe with you that just might change your mind about these little green powerhouses. Take that as you will. 😉
The key is to not overcook them because that’s when they revolt and become, well, rather revolting. If you eat a whole grain alongside the sprout you will have a complete protein, so a side of whole wheat pasta, a rolled oat cookie, couscous, etc., will give you all of the amino acids your lovely body requires. Why not try this ahead of that all-important dinner and judge for yourself.
Braising is an excellent method for cooking Brussels sprouts. Braising refers to cooking food with a small amount of liquid in a tightly covered pan.
Braised Brussels Sprouts with Mustard Butter
1 pound small, firm, bright green Brussels sprouts (look for them to be about the same size)
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head. This will ensure even cooking.
Bring sprouts, water and salt to the boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook, stirring constantly until smooth and creamy, about 30 seconds.
Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.
If, after trying this recipe you decide a love affair with b. sprouts isn’t for you, next year consider making this wreath — oh so festive!
Our World at Your Table 