Recipe post

At my first Thanksgiving in my house, I served a braised Brussels sprouts in mustard butter that everyone liked very much. Every time that I am asked to serve it again there is a panicked scurry to remember from where I got the recipe. I usually remember I mentioned it on the blog, and then once I search I realize that I didn't post the recipe, just a link to the University of Illinois Ag Extension page. Since my state has been gutting their support to Ag Extension in recent years, I thought perhaps: a) other parts of the country might be doing the same; and b) if that's the case, this page I rely on will vanish. And so, for posterity (as well as my own convenience) I'm quoting the recipe here:

Braised Brussels Sprouts with Mustard Butter
Braising is an excellent method for cooking Brussels sprouts. Braising refers to cooking food with a small amount of liquid in a tightly covered pan.

1 pound small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper

Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook , stirring constantly until smooth and creamy, about 30 seconds.
Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

[Originally from the Brussels Sprouts entry of the Vegetable Directory, University of Illinois Extension.

And yes, I need this again this year. I'm about to print it out to take it with me to my Mom's. We don't do Thanksgiving at my place any more. Mom traded with me -- now I'm in charge of Easter.