Steamed Brussels Sprouts and Turnips

Name: Steamed Brussels Sprouts and Turnips
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pints Brussels sprouts, washed and ends trimmed; 4 small or 2 large turnips, washed, peeled and cut into pieces slightly larger than Brussels sprouts; Kosher salt; Anchovy Butter, recipe follows; Lemon zest, for serving, optional; 2 ounces anchovies; 1 1/2 sticks unsalted butter, cut into 3 chunks; Juice of 1/4 lemon; 1/4 cup heavy cream or half-and-half

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

2 pints Brussels sprouts, washed and ends trimmed

4 small or 2 large turnips, washed, peeled and cut into pieces slightly larger than Brussels sprouts

Kosher salt

Anchovy Butter, recipe follows

Lemon zest, for serving, optional

Anchovy Butter:

2 ounces anchovies

1 1/2 sticks unsalted butter, cut into 3 chunks

Juice of 1/4 lemon

1/4 cup heavy cream or half-and-half

Directions

Put the Brussels sprouts and turnips into a steamer with enough water to steam 10 minutes. If you don't have a steamer, use a saute pan and add enough water to barely cover the Brussels sprouts. Add a couple heavy pinches of salt; you want the water to be a tad salty-that is where the flavor comes from. Steam until the vegetables are firm but give in to a fork, about 10 minutes. Drain, toss with Anchovy Butter and serve. If you are feeling fancy, grate some lemon zest over top right before serving.

Anchovy Butter:

Place the anchovies into a pan over high heat and let the anchovies "melt" but not burn, whisking occasionally (they will pop and hiss and seem to "disappear") until they are good and broken up, about 3 minutes. Add the butter and lower the heat to medium, whisking gently to combine the butter as it melts into the anchovies. When the butter is completely melted, squeeze over the lemon juice-just to add a little bit of acid to it. Add the cream, whisking constantly to keep the sauce from breaking. (If it breaks, turn the heat to low, add a little bit of water and keep whisking; it should come right back together.) Turn the heat to low, whisk another minute or so, and then remove from the heat until you need it. If you leave it on the back of the stove the ambient heat will keep it just fine, or you can set it aside and reheat at the last minute before using. Don't refrigerate; that will just put you in a world of hurt.