Braised Brussels Sprouts with Tarragon-Mustard Butter
By America's Test KitchenPublished on September 15, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. The mustard sauce in this recipe may separate and appear curdled after the brussels sprouts are added. If so, continue cooking, and it should come back together.
Instructions
- Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.
- Melt butter in medium skillet over medium heat. Whisk in mustard until smooth; add tarragon. Cook, stirring constantly, until bubbly, about 30 seconds.
- Stir in sprouts, coating well with butter mixture. Cook, stirring frequently, until heated through, 3 to 4 minutes. Season to taste with salt and pepper and serve.
Time
30 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.
Before You Begin
When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. The mustard sauce in this recipe may separate and appear curdled after the brussels sprouts are added. If so, continue cooking, and it should come back together.
Instructions
- Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.
- Melt butter in medium skillet over medium heat. Whisk in mustard until smooth; add tarragon. Cook, stirring constantly, until bubbly, about 30 seconds.
- Stir in sprouts, coating well with butter mixture. Cook, stirring frequently, until heated through, 3 to 4 minutes. Season to taste with salt and pepper and serve.
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