Brussels Sprouts “Slaw” with Mustard Butter

For the Brussels sprouts

1 pound Brussels sprouts
Salt and freshly ground pepper
1 teaspoon caraway seed or celery seed, bruised in a mortar
4 to 5 tablespoons mustard butter
½ lemon

Trim root ends of sprouts and remove loose or discolored leaves. Cut each sprout in half on a large cutting board and chop roughly with a demi-lune or a large chef’s knife. (You can also do this in a food processor but the leaves will be finer and the texture not quite as interesting.) Melt three tablespoons mustard butter in large skillet or sauté pan over medium heat. Add sprouts and sauté, stirring often, for five minutes or until tender. Lower heat, stir in caraway seeds and one more tablespoon mustard butter. Taste for seasoning. Add salt and pepper, a squeeze of lemon and more butter to taste.

For the mustard butter

1 stick butter
1 garlic clove, put through a press
2 tablespoons Dijon mustard
3 tablespoons minced green onion
2 tablespoons chopped parsley
1 tablespoon chopped dill
Salt and fresh ground pepper

Soften butter at room temperature and place in a mixing bowl. Add all ingredients and beat with a wooden spoon until the mixture is smooth. Butter may be stored, covered, in the refrigerator, or rolled in a cylinder on a sheet of wax paper and frozen until needed.

Serves 6