BRUSSELS SPROUTS "SLAW" WITH MUSTARD BUTTER

Brussels Sprouts

Provided by Susan Kelly

Number Of Ingredients 9

1 stick butter, at room temperature
1 large clove garlic (put through press)
2-3 Tbsp dijon or whole-grain meaux mustard
2-3 Tbsp minced green onions
2 Tbsp chopped parsley
salt and freshly ground pepper
1 lb brussel sprouts (fresh)
1 tsp caraway seeds or celery seeds, bruised in a mortar
lemon wedges

Steps:

1. Place butter in a medium bowl and add the garlic, mustard, green onions and parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. (The mustart butter may be stored, covered in the refrigerator or rolled into a cylinder and frozen until needed.)
2. Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half 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. Saute 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.