Appetizer of Romanesco and Brussels Sprouts with Mustard Butter and Capers
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Appetizer of Romanesco and Brussels Sprouts with Mustard Butter and Capers
Ingredients
- Garlic - 2 cloves
- Ocean salt - to taste
- Butter - 6 tablespoons
- Dijon Mustard - 2 teaspoons
- Capers - ¼ cup
- Lemon - 1 piece
- Ground Black Pepper - to taste
- Marjoram - 3 tablespoons
- Brussels Sprouts - 15.9 oz
- Cauliflower - 8.1 oz
- Romanesco - 8.1 oz
Step by Step guide
Step 1
In a mortar, grind the garlic with a small amount of salt until it forms a paste. Transfer to a bowl and mix with the softened butter, mustard, capers, lemon zest, and marjoram. Season with pepper to taste.
Step 2
Cut off the bottom of the cabbage heads and, depending on their size, cut them in half or into quarters.
Step 3
In a large pot, bring salted water to a boil. Add the Brussels sprouts and cook for 3 minutes. Add the remaining vegetables and cook until tender for another 5 minutes. Drain the water and shake off any excess liquid.
Step 4
Transfer to the mustard butter, season with salt and pepper, and mix everything well.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.