Brussels Sprouts 'Slaw' With Mustard Butter

1. 1

   Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley.

2. 2

   Mix well.

3. 3

   Add more mustard and salt and pepper to taste and set aside.

4. 4

   Trim the root ends of the sprouts and remove loose or discolored leaves.

5. 5

   Cut the sprouts in half and then crosswise into fine shreds.

6. 6

   (Do not use a food processor; the leaves will be too fine.)

7. 7

   Melt 1/2 cup of the mustard butter in a large skillet over medium heat.

8. 8

   Saute the sprouts until tender, about 5 minutes.

9. 9

   Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste.

10. 10

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.