Brussels Sprouts With Shallots And Mustard Seeds Food

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.

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY

Steps:

• Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD

Steps:

• Whisk oil, vinegar & mustard together.
• Toss with vegetables & season to taste.
• Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
• Melt butter in a large skillet & stir in veggies.
• Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
• Sprinkle with dill.

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 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.

MUSTARD BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.

BRUSSELS SPROUTS WITH SHALLOTS

Steps:

• In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
• Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.