Ingredient:
1 kg (2 lb) Brussels sprouts
Salt and black pepper
45 g (1 ½ oz) butter
2 tsp mustard seeds
1 tbsp lemon juice
Method:
Cut a cross in the base of each sprout, and simmer the sprouts in boiling salted water for 5-10 minutes until just tender. Drain.
Melt the butter in a large saucepan, add the mustard seeds, cover, and cook over a low heat for 1-2 minutes until the mustard seeds have stopped popping and the butter is lightly browned. Do not let the butter burn.
Add the sprouts to the pan, tossing to heat them through and coat them in the mustard-seed butter. Add the lemon juice, season with salt and pepper, and serve at once.
1 kg (2 lb) Brussels sprouts
Salt and black pepper
45 g (1 ½ oz) butter
2 tsp mustard seeds
1 tbsp lemon juice
Method:
Cut a cross in the base of each sprout, and simmer the sprouts in boiling salted water for 5-10 minutes until just tender. Drain.
Melt the butter in a large saucepan, add the mustard seeds, cover, and cook over a low heat for 1-2 minutes until the mustard seeds have stopped popping and the butter is lightly browned. Do not let the butter burn.
Add the sprouts to the pan, tossing to heat them through and coat them in the mustard-seed butter. Add the lemon juice, season with salt and pepper, and serve at once.
