Brussels Sprouts in Mustard Tarragon Sauce, Wilted Lettuce & Parsnip Chips

Brussels Sprouts in Mustard Tarragon Sauce

  • 12 Brussels Sprouts
  • 1 TBSP Butter (you could try olive oil if you want to go vegan)
  • 1/2 TBSP Dijon Mustard
  • 1/2 tsp dried Tarragon
  • water for cooking the Brussels Sprouts
  • salt

Parsnip Chips

  • 1 Parsnip, peeled
  • Salt
  • Vegetable Oil for frying

Wilted Lettuce

  • 1 TBSP olive oil
  • 2 TBSP diced onions
  • 3 sliced mushrooms
  • 1 tsp garlic powder (or fresh garlic – I was out)
  • 1 TBSP balsamic vinegar

Start off by cleaning the Brussels Sprouts, cutting off the ends of the stalk. Then using a peeler, slice the parsnip into long strips. Put 2 cups of water on to heat and add a dash of salt and the Brussels Sprouts and bring them to a boil. Lower heat and let cook 8-10 minutes until tender to poke with a fork.

Meanwhile, heat vegetable oil for the parsnips in one pan. In another, put the olive oil for the lettuce on and add the onions. Cook them about 5 minutes or so before adding the mushrooms. Let them simmer on low heat while the brussels sprouts are cooking. Your frying oil should be hot (I reserved yesterday’s oil from the Onion Rings thinking I might make this.) so toss in the parsnip chips to fry. Remove them when browned and let dry on paper towels. Salt them immediately while they are still shiny with oil – this will make the salt stick better and you will use less salt. These can cool while you finish up the rest of the meal.

Remove the brussels sprouts from the sauce pan and pour out the water. Melt some butter and then stir in the mustard. You will have to whisk it to blend it and then add tarragon and toss the sprouts back in, rolling them around in the sauce to get them covered.

Turn up the heat a bit on the mushrooms and onions so they begin to caramelize. Don’t be afraid to let them get really really dark. Put your lettuce and brussels spouts on the plate. Add the balsamic vinegar to the oil and pour the hot oil and vinegar mixture on the lettuce. Toss the parsnip chips on the plate and serve.It’s important to serve immediately because the real joy of the Wilted Lettuce is that it is not wilted – it’s just hot from the hot oil/vinegar dressing. But if you don’t eat it soon enough it will be wilted.

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