Hate Brussels sprouts? You won't after you try this divine side dish from Kimberley Seldon!
Kimberley's Brussels Sprouts Slaw With Mustard Butter
1 stick butter, at room temperature
1 large clove garlic, put through a press
3 tablespoons Dijon or whole-grain mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground pepper
1 pound Brussels sprouts
Lemon wedges
1. Place butter in a medium bowl and add garlic, 2 Tbsp of the mustard, green onions and parsley. Mix well. Add more mustard, salt and pepper to taste. Set aside.
2. Trim the root ends of the sprouts and remove loose or discoloured 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 cup of the mustard butter in a large skillet over medium heat. Saut the sprouts until tender, about 5 minutes. Lower the heat and add more mustard butter, salt and pepper to taste. Serve with lemon wedges.
Yield: 4 to 6 servings
Kimberley's comments: I substitute olive oil for the butter (in the same proportions) to lower the fat content but really... nothing tastes like butter. I've sometimes skipped the parsley, to no diminished effect.
Recipe courtesy Kimberley Seldon
www.kimberleyseldon.com