Not only have Brussels sprouts become the trendiest member of the Brassica family, but they have been pigeonholed for caramelization. No one wants to hear about a Brussels sprout today unless it’s roasted, flash fried, or sautéed in bacon fat…
…sorry, the thought of caramelized Brussels sprouts with salty, sweet, fatty bacon is so mesmerizing, I forgot what I was saying. I may actually have forgotten my name.
But it gets me thinking, “How do the other Brussels sprouts feel?” Can I create an equally tempting, saliva-inducing dish with no caramelization what so ever? Some quick reading on other flavors with a strong affiliation for Brussels sprouts offers clear direction. Strong bleu cheese and sharp mustard pair with shallot and vinegar, all folded into farm-fresh butter. Melting over briefly boiled Brussels sprouts, the dish is as tempting as any caramelized concoction.
These sprouts may not displace their sugary cousins, but they will certainly earn equal billing.
Blue Cheese and Mustard Buttered Brussels Sprouts
Use any leftover bleu cheese, mustard butter for steaks, chicken, green beans, cauliflower, squash, crusty Sourdough bread…
- 1-1 1/2 pounds Brussels sprouts
- 1/2 pound butter, softened
- 4 ounces sharp bleu cheese, softened
- 2 tbs grainy mustard
- 1 shallot, finely minced
- 2 tbs minced parsley
- Cava Rosé vinegar or other red wine vinegar
*Sapore’s Cava Rosé won me over instantly this summer. It is refined, offering the depth and complexity of a high-quality red wine vinegar, but far less bold, a perfect match for summer vegetables and to add just the right bright, bite to this compound butter.
- Trim bases of Brussels sprouts, cut in half and remove any loose or discolored leaves.
- Bring a 4 quart pot of salted water to a boil.
- Blend together butter, bleu cheese, mustard, shallot and parsley using a spatula or food processor.
- Blend in 1/2 tsp Cava Rosé vinegar, a few drops at a time. Season to taste with salt, pepper and more vinegar as needed.
- Add Brussels sprouts to the boiling water. Cook until just crisp-tender. The core should still be very firm.
- Remove Brussels sprouts from water and toss with 3-4 tbs butter.
- Roll remaining butter in parchment or plastic wrap and freeze.