Brussels Sprouts with Brown Butter and Grain Mustard

1. 1

   Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard.

2. 2

   Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers.

3. 3

   Quarter the centers.

4. 4

   Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool.

5. 5

   Very briefly plunge the green leaves into the water, remove and spread out to cool.

6. 6

   To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat.

7. 7

   Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment.

8. 8

   Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning.

9. 9

   Add salt and pepper as necessary and finish with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.