| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Brussels sp, Favorite |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Brussel sprouts; trimmed & halved |
| 4 |
|
Carrots; sliced on diagonal |
| 3 |
tb |
Olive oil |
| 2 |
|
Red bell pepper; cut in 1/4" strips |
| 3 |
|
Bulbs fennel; * see note |
| 6 |
|
Cloves garlic; minced |
|
|
Grated zest of 1 lemon |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
* trim fennel, cut in half, core and cut into 1/2" thick strips.
Cook the brussel sprouts and carrots in a large pot of boiling water until
nearly tender, about 7 minutes. Rinse and quickly cool under cold running
water. Drain well and pat dry.
Heat oil in a large skillet or wok over medium-high heat. Add bell pepper,
fennel, and garlic and stir fry until crsip-tender, 3-5 minutes. Add
brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes
longer. Season with salt and pepper.
Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g
Carbohydrate; 0mg Cholesterol; 43mg Sodium
NOTES : Very colorful and visually appealing; a nice, light side dish with
heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer
squash if fennel isn't used.
Recipe by: Good Food, Nov 1987
Posted to MC-Recipe Digest V1 #856 by shade <liveoak@polaris.net> on Oct
21, 1997
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