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Brussel Sprouts in Tarragon Mustard Butter

 
Brussel Sprouts in Tarragon Mustard Butter
151

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

servings

Prep

5

min

Cook

10

min

Ready

15

min

 

Ingredients

Makeahead brussel sprouts
½ cup water
½ teaspoon salt
1 pound brussels sprouts
Tarragon butter mustard sauce
3 tablespoons butter
2 tablespoons dijon mustard
1 teaspoon tarragon leaves
dried
black pepper
fresh ground, to taste
*

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.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

Very nice, never liked brussel sprouts as a kid but now that I've discovered that there is no need to overcook them they have a slightly nutty and sweet flavor. This butter/mustard sauce seasons the sprouts to just the right level and was super easy to make.

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 6367% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 368mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 12% Vitamin C 59%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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