Brussels Sprouts 'Slaw' With Mustard Butter
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1stick butter, at room temperature
- 1large clove garlic, put through a press
- 2 to 3tablespoons Dijon or whole-grain Meaux mustard
- 3tablespoons minced green onions
- 2tablespoons chopped parsley
- Salt and freshly ground black pepper
- 1pound brussels sprouts
- 1teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
- Lemon wedges
Nutritional analysis per serving (6 servings)
176 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
- Step 2
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. Sauté 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.
- The mustard butter may be stored, covered, in the refrigerator or rolled into a cylinder and frozen until needed.
Private Notes
Comments
Threw together the dressing ingredients in a saucepan (didn't dirty a bowl, as Carol suggested). As it cooked, dressing looked clumpy and not emulsified, so I whisked it before adding brussel sprouts. It worked fine and sprout were fabulous. This is officially my favorite recipe for brussel sprouts. Stacey, you could sub in any vegetable oil for the butter, like canola or mild olive oil. A bit of nut oil like hazelnut or walnut drizzled on, just before serving, would add lots of flavor.
I follow a WFPB diet. Any suggestions on a butter substitute?
I'm trying something: made and sauteed the "butter" simply by putting the ingredients in the pan separately. Then I added the brussels sprouts, and then I plan to add roasted, slivered red and yellow peppers, plus roasted Polish sausage to the mix. We'll see how it goes.