Brussels sprouts were one of my personal challenges when we opened Vedge; I was never very fond of them. But as we prepared to open a vegetable restaurant, I vowed to prepare any vegetable, even ones I didn’t like very much, in ways everyone could enjoy. This recipe is a result of that effort, and I can honestly say that I now love Brussels sprouts. It has everything to do with shaving them. That texture, mingling with the creamy, tangy mustard sauce, recalls a warm Caesar salad. On our menu since we opened, this dish is one of our most popular.
|1/2 cup vegan mayo||1 pound Brussels sprouts, 2 or 3 layers of outer leaves removed and bottom cores cut off|
|2 tablespoons whole-grain mustard||2 tablespoons olive oil|
|2 teaspoons salt||2 teaspoons minced garlic|
|1 teaspoon freshly ground black pepper|
To make the sauce, whisk together the vegan mayo, mustard, 1 tablespoon water, ½ teaspoon of the salt, and ½ teaspoon of the pepper in a small bowl. Set aside.
Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline.
Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.
Add the remaining ½ teaspoon salt and ½ teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly.
Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.
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