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garlic salt unsalted butter mustard capers lemon fresh marjoram black pepper Brussels white cauliflower green cauliflower
Viewed: 78 - Published at: 9 years agoIngredients
- 2 garlic cloves
- sea salt
- 6 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard
- 14 cup capers, drained and rinsed
- 1 lemon, zest of, grated
- 3 tablespoons fresh marjoram, chopped
- black pepper
- 1 lb Brussels sprout
- 1 head white cauliflower, white (about 1/2 pound)
- 1 head green cauliflower, Romanesco (green, about 1/2 pound)
Method
- To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth.
- Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram.
- Season to taste with pepper.
- (The butter can be made a day ahead and refrigerated.
- Bring to room temperature before serving.
- ).
- Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters.
- Cut the cauliflower into bite-sized pieces.
- Bring a large pot of water to a boil and add salt.
- Add the Brussels sprouts and cook for 3 minutes.
- Then add the other vegetables and continue to cook until tender, about 5 minutes.
- Drain, shake off any excess water, then toss with the mustard-caper butter.
- Taste for salt, season with pepper and toss again.
