I love them.
I don’t remember being served them as a child or when I began to love them, but I do. Simply steamed or boiled with nothing on them is fine with me, but I have been trying new ways to make them. I’ve found that a lot of recipes for sprouts involve meat, so I got pretty excited when I saw an article in the Miami Herald about Chef Paula DaSilva of the restaurant 1500 Degrees (in the Eden Roc Hotel, Miami Beach). Accompanying the article was this recipe for Brussels Sprouts with Mustard Sauce. Yes, you do have to cook them three ways (blanche, roast and saute), but the end result is totally worth the effort!
The recipe calls for creme fraiche which I didn’t have, and wasn’t going to buy for just 2 Tablespoons, so I used heavy cream in its place. I also didn’t have sherry vinegar, so I used equal parts sherry and white wine vinegar. I’ve also made this with the chive garnish and without and it doubles without a problem! (I’ve made this A LOT! 🙂 )
This a great side with fish (or, as the Chef suggests, steak).
Brussels Sprouts with Mustard Sauce
1 pound Brussels sprouts
Olive oil spray
1 Tsp. butter
2 Tbsp. crème fraîche
2 Tbsp. whole-grain mustard
1 Tbsp. sherry vinegar
1/4 cup chopped chives
salt and pepper, to taste
1. Bring a pot of salted water to a boil. Add the Brussels sprouts. Return the water to a boil and cook 3 minutes until sprouts are tender but still firm. Quickly drain and place sprouts to a bowl of ice water to cool and stop cooking.
2. Drain sprouts and cut in half, lengthwise. Place on a broiler pan and spray with olive oil.
3. Place about 4 inches from broiler element. Turn broiler on high and cook the sprouts about 15 minutes, until dark brown and almost charred, turning them periodically.
4. Meanwhile, combine the butter, crème fraîche and mustard in a sauté pan. Cook over medium heat until well-blended and heated through. Add the Brussels sprouts, vinegar and chives. Toss to coat. Season with salt and pepper, and serve.
Source: The Miami Herald, January 2011