experiencelifemag.com Print › | Back › Brussels Sprouts With Cauliflower and Mustard-Caper Butter Serves eight or more November 2008 The Mustard-Caper Butter 2 garlic cloves Sea salt and freshly ground pepper 6 tbs. unsalted butter, at room temperature 2 tsp. Dijon-style mustard, more or less 1/4 cup drained small capers, rinsed Grated zest of 1 lemon 3 tbs. chopped marjoram Pound the garlic with 1/2 teaspoon salt in a mortar until smooth, then stir it into the butter with the mustard, capers, lemon zest and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. The Vegetables 1 lb. Brussels sprouts or 1 whole stalk, stripped of its sprouts 1 small head white cauliflower 1 small head broccoli Romanesco Sea salt and freshly ground pepper Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for three minutes. Then add the other vegetables and continue to cook until tender, about five minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper, and toss again. Recipe excerpted from Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison (Broadway Books, 2008).

Brussels Sprouts With Cauliflower and Mustard-Caper Butter

Serves eight or more

The Mustard-Caper Butter

• 2 garlic cloves
• Sea salt and freshly ground pepper
• 6 tbs. unsalted butter, at room temperature
• 2 tsp. Dijon-style mustard, more or less
• 1/4 cup drained small capers, rinsed
• Grated zest of 1 lemon
• 3 tbs. chopped marjoram

Pound the garlic with 1/2 teaspoon salt in a mortar until smooth, then stir it into the butter with the mustard, capers, lemon zest and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving.

The Vegetables

• 1 lb. Brussels sprouts or 1 whole stalk, stripped of its sprouts
• 1 small head white cauliflower
• 1 small head broccoli Romanesco
• Sea salt and freshly ground pepper

Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.

Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for three minutes. Then add the other vegetables and continue to cook until tender, about five minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper, and toss again.

Recipe excerpted from Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison (Broadway Books, 2008).

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November 26, 2008

Colleen says:

This serves 8 or more. But how do you make it for 2? Thanks!