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Recipe(tried): Brussel Sprouts with Lemon Cream Sauce or Sauteed Brussel Sprouts

Misc.
In the Greene on Greens Cookbook, Burt Greene suggests you make an "X" in the bottom of each sprout with a knife for more even cooking.

If you would like some fancy touches, try using a lemon cream sauce. Cook your sprouts in a small amount of salted simmering water until just tender, drain. Combine 3/4 c. heavy cream with salt and pepper to taste over medium heat. . Bring to a simmer and cook until cream is reduced to 1/2 cup. (3-4 minutes). Add the brussel sprouts along with the grated zest of one lemon. Heat through for about 2 minutes.

Or . . .

Saute brussel sprouts (cut in half), a sliced leek and carrot slices in butter for 2 minutes. Add a tablespoon of water, cover and steam 5 minutes or until sprouts are tender-crisp (add more water if needed). Sprinkle with salt, pepper and caraway seeds (optional) before serving. Garnish with a dollop of sour cream if desired.

Brussel spouts are good for you!

MsgID: 0035208
Shared by: Nana Nancy (CA)
In reply to: ISO: brussel sprouts
Board: Cooking Club at Recipelink.com
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