Fried Brussels Sprouts With Creamy Mustard And Cider Dressing Recipes

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

Steps:

• In a small mixing bowl, whisk the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
• Fill a large deep skillet with 2 to 3 inches canola oil; heat to 350 degrees F over medium-high heat. Add half of the Brussels sprouts in small batches, waiting for the bubbling to subside before adding more; they should begin to sizzle and fry immediately. Cook, stirring occasionally, until crispy and golden, 5 to 7 minutes. Remove the Brussels sprouts with a slotted spoon and place on a cooling rack set over a baking sheet. Season generously with salt. Repeat with the remaining Brussels sprouts.
• Put the Brussels sprouts on a platter and drizzle with half of the dressing; toss. Season with salt and pepper and top with the apple. Serve with the remaining dressing.

BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE

Steps:

• Whisk together the first 6 ingredients in a medium sized bowl.
• Cover and let the mixture come to room temperature. Set aside.
• Quarter the sprouts, unless they are very small, in which case leave them whole.
• Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
• Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
• When they are done, transfer them to a bowl and pour sauce over the top.
• Serve right away.

BRUSSELS SPROUTS WITH APPLE CIDER DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
• While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
• Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
• When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.