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Farm Fresh: Mustard seed dresses up pan-roasted brussels sprouts

Thursday, October 28, 1999

It's brussels sprout season. Brussels sprouts belong to the cabbage family. In fact, they resemble mini cabbages.

The strong odor associated with brussels sprouts can be caused by overcooking or selecting old sprouts. How can you tell an aged sprout from freshly picked? Inspect the sprouts to make sure the leaves aren't wilted or speckled with worm holes. Also, check the bottom of the sprout where it's been cut away from the stalk -- it should not be dark brown or dried out. Brussels sprouts can be stored in the refrigerator for up to 3 days.

Source: "Vegetables," by James Paterson

Pan-Roasted Brussels Sprouts With Mustard Seeds

3 pints brussels sprouts
1 tablespoon olive oil
2 tablespoons lightly salted butter
1/2 tablespoon mustard seeds
2 tablespoons grainy mustard
Freshly ground black pepper
2 tablespoons chopped fresh parsley

Trim the bottoms and loose leaves off the brussels sprouts. Cut each in half lengthwise through the core.

Bring a pot of lightly salted water to a boil and add sprouts. Simmer for 5 to 6 minutes, until sprouts are cooked but still firm. Drain into a strainer. Heat the olive oil with butter in a large sauté pan until foamy and lightly browned. Add the sprouts and mustard seeds and cook over high heat a few minutes to color slightly.

Stir in the grainy mustard and season with pepper. Spoon into a serving bowl and top with parsley. Serves 6

Metropolitan Home magazine

If you have a fruit or vegetable that you would like to see, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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