We’ve reached the time in the season which I find incredibly sad because Brussels Sprouts are challenging to find. With the last of the sprouts I could find when out and about, I wanted to try this recipe. I really enjoy a good mustard and a good Brussels sprout, so what could go wrong? It’s the latest in my Cook the Book series, coming from the cookbook Vedge.
Shaved Brussels Sprouts with Whole-Grain Mustard
1/2 c mayo
2 Tbsp whole grain mustard
1 tsp salt
1 tsp ground pepper
1 lb Brussels sprouts
2 Tbsp olive oil
2 tsp minced garlic
Whisk together the mayo, mustard, 1 Tbsp water, 1/2 tsp salt and 1/2 tsp pepper in a small bowl. Set aside.
Run sprouts through the slicer blade of a food processor or carefully shave on a mandoline. (I quartered mine). Heat olive oil in a large saute pan over high heat. Just as the oil starts to ripple, add the garlic and shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.
Add the remaining 1/2 tsp salt and 1/2 tsp pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly. Transfer to a serving dish, drizzle the mustard sauce on top, and serve.