Basic Braised Brussels Sprouts
Season these easy-to-prepare sprouts with salt, pepper and a dab of butter.
1 pound small, firm Brussels sprouts, rinsed, stem ends and discolored leaves removed
1/2 teaspoon salt
Bring sprouts, 1/2 cup water, and salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a Brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and serve.
Serves 3.
From fooddownunder.com.
Posted by Carole Koch
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