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

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 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.