Shredded Brussels Sprouts with Mustard-Caraway Cream
Brussels sprouts can be quickly shredded by slicing them across with a serrated knife. They may also, of course, be shredded in a food processor.
Brussels sprouts can be quickly shredded by slicing them across with a serrated knife. They may also, of course, be shredded in a food processor.
Yield:
Serves 4Ingredients
1 pound Brussels sprouts
1 cup sour cream
1 tablespoon Pommery whole-grain mustard
2 teaspoons caraway seed
4 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
Salt and freshly ground black pepper
Instructions
1. Rinse and trim the Brussels sprouts. Then shred them by slicing each sprout thinly across its head. In a small bowl, blend together the sour cream, mustard, and caraway seed. Set aside.
2. Melt the butter in a large skillet. Add the shredded Brussels sprouts and the shallot and toss to coat evenly. Stir over medium heat until the Brussels sprouts become limp. Pour on the wine. Season with salt and pepper and continue stirring over medium heat until all the liquid is evaporated. Remove from the heat and stir in the sour cream mixture. Return to the heat and stir until warmed through, but do not allow the mixture to boil.
