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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.). | 2. Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces. | 3. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. | 4. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2			-	-	-	-
sea salt				-	-	-	-
butter	6	tablespoons	unsalted softened	610.884	0.0511	0.7242	69.1057
dijon mustard	2	teaspoons		-	-	-	-
caper	1/4	cup	drained rinsed	7.912000000000001	1.6822	0.8118	0.2958
lemon zest	1		grated	-	-	-	-
marjoram	3	tablespoons	chopped	13.821	3.0886	0.6457	0.359
black pepper				-	-	-	-
brussels sprout	1	lb		195.045	40.5966	15.3314	1.3608
cauliflower	1	pound		113.3982	22.5436	8.709	1.2701
cauliflower	1	pound		113.3982	22.5436	8.709	1.2701

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.