Brussels Sprouts with Cauliflower and Mustard-Caper Butter - Iowa Food Cooperative
This recipe is from the book Local Flavors by Deborah Madison. Brussels Sprouts with Cauliflower and Mustard-Caper Butter #ratingval# from #reviews# reviews Print Recipe Type: entree Author: adapted...
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Cooking tools:
- Mortar and pestle
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Stove
- Refrigerator
Ingredients
- 2 garlic cloves
- Sea salt
- 6 tblsp unsalted butter, at room temperature (may substitute olive oil)
- 2 tsp Dijon-style mustard
- 1/4 cup drained small capers, rinsed
- Grated zest of 1 lemon
- 3 tblsp chopped marjoram
- Freshly ground pepper
- 1 lb Brussels sprouts
- 1 small head white cauliflower
- 1 small head broccoli Romanesco
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