Brussels Sprouts With Mustard Apple Puree 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.

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

BRUSSELS SPROUTS IN MUSTARD SAUCE

Steps:

• Dissolve cornstarch in 1/4 cup water, and set aside.
• In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
• Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

BRUSSELS SPROUTS AND APPLES

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

ROASTED BRUSSELS SPROUTS WITH APPLES AND MAPLE MUSTARD DRESSING

Steps:

• Preheat oven to 450°F. and line a baking sheet with foil or parchment paper. Place the halved brussels sprouts on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss together with your hands until coated. Roast for 18-20 minutes flipping them halfway through the cooking time.
• While the brussels sprouts are roasting whisk together 1 tablespoon of olive oil, the apple cider vinegar, mustard and maple syrup. Season with salt and pepper to taste.
• Place the roasted brussels sprouts into a serving bowl along with the diced apple. Pour the dressing over them and stir to combine. Taste for seasoning and serve.

BRUSSELS SPROUTS WITH DIJON MUSTARD

Steps:

• Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
• Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
• Pour over Brussels sprouts.

BRUSSELS SPROUTS PURéE

Steps:

• Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
• When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
• Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.

PUREED BRUSSELS SPROUTS

Steps:

• Wash the brussel sprouts then half them. Boil in salty water with the sugar for 8-10 minutes.
• Drain and slice the sprouts thinly.
• Heat olive oil in a pan, add bacon and then after a few minutes the sprouts.
• Add the creme fraiche, lemon juice.
• Season with nutmeg, cayenne pepper and salt and pepper to taste.

BRUSSELS SPROUTS WITH MUSTARD-APPLE PUREE

Steps:

• 1. Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.) 2. 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. 3. 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. 4. Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm. 5. 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. 6. Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS

Steps:

• Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
• Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
• Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.