Sauteed Brussels Sprouts
Sauteed Brussels Sprouts Preparation
There were a few requests for recipes from Chez Panisse, particularly brussel sprouts recipes (Sir Mouse can delete this message). Here are a few from the new Chez Panisse Vegetable Cookbook - youll see that they are all simple. Waters assumes some cooking experience, so doesnt always give proportions. Slice sprouts thin, about 1/8 inch thick. Heat a saute pan, add a small amount of olive oil or unsalted butter, and saute the sprouts for a few minutes. Add about 1/4 inch chicken stock to the pan and continue cooking until tender. Season with salt, pepper, fresh chopped thyme, and a squeeze of lemon juice. The idea is to end with an emulsified liquid that just coats the sprouts. Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 09:07:10 -0800 From: Nancy Brandt
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Sauteed Brussels Sprouts. Be the first to review it!
There are no tags on this recipe. Log in to add tags.