Brussels Sprouts With Butter And Caraway Recipes

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY

Steps:

• Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
• Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
• Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
• Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
• Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
• Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

BROWN BUTTER SAUTEED BRUSSELS SPROUTS

Steps:

• In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
• In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
• Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER

Steps:

• Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
• Trim the root ends of the sprouts and remove loose or discolored 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 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

CARAWAY BRUSSELS SPROUTS

Steps:

• In a large skillet, place steamer basket over 1 in. water. Place Brussels sprouts in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 8-10 minutes. Remove from skillet; keep warm. Drain water., In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in Brussels sprouts, caraway seeds, thyme, salt, pepper and red pepper flakes. In a small bowl, whisk maple syrup, sherry vinegar and Dijon until blended. Pour over Brussels sprout mixture; stir until coated. Serve warm.