Local Flavors,
Mustard-Caper
Butter The
Veggies:
2 garlic cloves |
|
6 T. Unsalted butter, at
room temp. |
1 small head white
cauliflower |
¼ c. drained small capers,
rinsed |
1 small head broccoli Romanesco |
3 T. chopped marjoram |
Sea salt and freshly
ground pepper |
Sea Salt and freshly
ground pepper |
|
2 tsp. Dijon-style mustard |
|
Grated zest of 1 lemon |
|
|
|
Butter: Pound the garlic with ½ tsp. salt in a mortar until smooth, and then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. (I sometimes use olive oil instead of butter.)
Vegetables: Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.
Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the Mustard-caper Butter. Taste for salt, season with pepper, and toss again.