Monday, March 11, 2013
Cooking With Mollie #15: Maple Mustard Brussels Sprouts
Look, Ma, more Brussels Sprouts! You'd think I'd get sick of them. Nope. I never do. I really do eat them almost every day during the season, and I'm sorry to see the season go.
Yes, I'm a freak.
Fortunately Mollie Katzen has given me a bunch of new, delicious recipes from her book - "The Vegetable Dishes I Can't Live Without."
Once again, the recipe is online at Culinate.
The process is easy. Peel the ugly leaves off the outside of about a pound of sprouts, and cut them in half if they are big, in quarters if they are giant. But try not to buy giant sprouts - the bigger they get, the more tough and bitter they are.
Saute a little minced onion in a large frying pan (I used my faux-wok), then add the sprouts and saute for 5 minutes.
Add 4 Tbsp water, put the lid on and saute until the sprouts start to get tender, another 5-8 minutes. Stab one with a knife and you can feel whether it has gotten softer (but still a little firm).
Meanwhile, mix up 1/4 cup of Dijon mustard and 2 Tbsp of real maple syrup (don't go for the fake stuff. Please, don't) and some pepper into a smooth emulsion.
I made a mistake at that point, thinking somehow that 2 Tbsp was the same as 1/4 cup. It's not - 1/4 cup is 4 Tbsp, so I accidentally doubled the maple syrup. It was still pretty tasty, though a little sweet. But I'm an American. We LOVE our sugar.
Pour this over the sprouts and cook just til heated through.
I used less than one pound of sprouts, so mine was kind of saucy. I think with 1 lb, it would make the perfect amount of sauce.
You can serve this hot, warm or cold. It will please any sprout lover. It is zippy and a little sweet. I'll never lose my love for roasted Brussels Sprouts, but this is a refreshing change of pace. It would be a nice side dish with ham, I'll bet.