A quick braise keeps this much maligned “little cabbage” tender-crisp, slightly nutty and not mushy. Dressed simply in a butter mustard sauce seasoned with tarragon.
YIELD
8 servingsPREP
5 minCOOK
10 minREADY
15 minIngredients
Directions
Add the water and salt to medium sized pot or saucier pan and bring to the boil over high heat.
Add the brussel sprouts, cover and reduce heat to minimum. Give the pot or pan a shake to distribute.
Braise for 6 to 8 minutes depending on the size of the brussel sprouts.
Try to slightly undercook them. There is nothing worse than overcooked mushy sprouts!
Drain in a colander. If making ahead it is advisable to rinse with cold water to stop the cooking. Can be held for several hours in the refrigerator before continuing.
Add the butter, dijon mustard and tarragon leaves to the pot and heat over medium high heat for about 30 seconds.
Add the brussel sprouts to the pot and toss to coat.
Cook for about 2 minutes, tossing occasionally to coat until the sprouts are warmed to serving temperature.
Transfer to a serving dish and add a few grindings of black pepper to taste before serving.
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