Brussels Sprouts with Brown Butter and Grain Mustard
- 2 pounds Brussels sprouts
- 1/4 cup butter
- 3 heaping tablespoons of whole grain mustard
- 2 tablespoons banyuls vinegar, red wine vinegar can substitute
- 1/4 cup roughly chopped flat leaf parsley
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard.
- Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers.
- Quarter the centers.
- Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool.
- Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat.
- Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment.
- Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning.
- Add salt and pepper as necessary and finish with the parsley.
brussels, butter, grain mustard, banyuls vinegar, flat leaf parsley
Taken from www.foodnetwork.com/recipes/brussels-sprouts-with-brown-butter-and-grain-mustard-recipe.html (may not work)