Brussels sprouts with cauliflower and mustard caper butter

Serves 8

sue

ingredients

Mustard caper butter:

2 garlic cloves
sea salt and fresh pepper
6 tbsp unsalted butter at room temp.
2 tsp Dijon mustard
1/4 cup drained small capers, rinsed
grated zest of 1 lemon
3 tbsp marjoram, chopped

Vegetables:

1 lb Brussels sprouts
1 small head of cauliflower
1 small head of broccoli
sea salt and fresh pepper

directions

Butter:

Pound garlic with 1/2 tsp salt in a mortar until smooth. Stir it into the butter with mustard, capers, lemon zest and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Return to room temperature before serving.

Vegetables:

Trim base off sprouts, slice in half. Cut cauliflower and broccoli into bite sized pieces. Bring a large pot of water to a boil and add salt. Add the sprouts and cook for 3 mins. Then add the other veggies and continue to cook until tender. About 5 mins. Drain and shake off any excess water, toss with mustard caper butter. Taste for salt, season with pepper and toss again.

Source: Ninna