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Brussel Sprouts with Lemon-Mustard Butter
Nov 9th, 2004

Brussel Sprouts have kind of a nasty reputation, and I had never tried to cook them before. But I like all things cabbagey, and they're really just tiny little cabbages, so when I saw cute little bags of them showing up in the grocery store I grabbed one and took it home.

I searched around the internet and didn't find too many wild ways to cook them. Boiling them and dousing them with butter seemed to be the consensus. Who am I to argue with the sages of the internet? Anyway, they turned out to be quite tasty, and Jim said we should eat them more often. The boys didn't touch them, but that's nothing new.


Brussel Sprouts with Lemon-Mustard Butter

2 pounds baby Brussel Sprouts
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons lemon juice
Salt and pepper to taste


Cook Brussel Sprouts by slicing in half or cutting X'es in their bottoms and then boiling until tender (around 8 minutes). Deborah Madison of Vegetarian Cooking for Everyone has a recipe very similar to this in her book and she recommends cutting them in half because it lets them absorb the butter better. However you cook them, don't
let them cook so long they lose their bright, green color.

Meanwhile, combine the butter, mustard, garlic and lemon juice; stir until creamy. Drain the sprouts and stir in the butter mixture, salt and pepper until well combined. Then you could either put them in the microwave briefly to reheat, or (as I did) put them in a casserole in the oven to wait until the roast pork is ready. Serve hot.

-adapted from Der Interneten
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© 2006, Kimberly Cooperrider | kymmco@excite.com