Brussels Sprouts with Cauliflower and Mustard-caper Butter

Local Flavors, Madison

Mustard-Caper Butter The Veggies:

2 garlic cloves	1 lb. Brussels Sprouts
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.