Sunday, March 22, 2009

Recipe from the TWiT Army Mess Hall - Brussels Sprouts with Shallots and Mustard Seeds

Here's a good Brussels Sprout dish to take advantage of this early season vegi. The parboiling before sauteing help to remove the 'boiled cabbage' taste these can sometimes have. You can also do most of the prep the day before and the final cooking only takes about 20 minutes which makes this a good dish for Easter or Passover meals (N.B. in some Passover traditions, mustard is not allowed so check before you bring this as a dish to a Seder)

  • 4 teaspoons mustard seeds either light or dark, your choice
  • 2 1/2 pounds small Brussels sprouts, trimmed
  • 1/4 cup (1/2 stick) butter, use olive oil if you're bringing this to a Seder where meat will be served. That will make the dish Parve (neither Meat nor Dairy)
  • 6 large shallots, finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard

Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

Cook Brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and Brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap Brussels sprouts in paper towels; cover and chill.)

Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add Brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

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