| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | December 19 | 1 | servings | |
INGREDIENTS
| 2 | Shallots; sliced thin | |
| 1 | tb | Olive oil |
| 3/4 | lb | Brussels sprouts; trimmed, cored, and |
| ; shredded (about 14) | ||
| 1/2 | c | Water |
| 2 | ts | Balsamic vinegar; or to taste |
INSTRUCTIONS
In a skillet saute the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste. Serves 2. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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