Brussels Sprouts 'Slaw' With Mustard Butter

Ingredients

• 1 stick butter, at room temperature
• 1 large clove garlic, put through a press
• 2 to 3 tablespoons Dijon or whole-grain Meaux mustard
• 3 tablespoons minced green onions
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper
• 1 pound brussels sprouts
• 1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    262 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 4 grams protein; 60 milligrams cholesterol; 137 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
2. Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

• The mustard butter may be stored, covered, in the refrigerator or rolled into a cylinder and frozen until needed.

About 15 minutes