Ingredients:
1
lb. fresh Brussels Sprouts
3
to 4 Tablespoons butter
Salt
& Pepper
Preparation:
Clean
sprouts and trim off dried or damaged leaves. Cut sprouts in half.
Bring large pot of water to a rolling boil. Pot should be large
enough that when adding sprouts the water quickly returns to boil.
Salt water well (2 tablespoons at least.)
Boil
sprouts until tender but still bright green (approximately 7
minutes). I test tenderness with the end of a paring knife inserted
into the base of a sprout. When tender, shock sprouts by draining and
placing sprouts in ice water until cool. Drain well.
Place
drained sprouts in skillet large enough to hold all sprouts in a
single layer. Add 2 tablespoons butter. Salt and pepper to taste.
Sprouts can be prepared to this point in the morning and let set.
Sauté sprouts over medium heat just until heated through. Add
remaining butter. Taste and adjust seasoning as required.
Variation:
This
recipe can be used for green beans and other green vegetables.
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