| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 3 | Servings | |||
INGREDIENTS
| 1 | lb | Brussels sprouts; small, firm,bright green, rinsed w/ stem ends and discolored leaves removed |
| 1/2 | ts | Salt |
INSTRUCTIONS
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. Cook's Illustrated, Nov./Dec. 1995, Page 21. Credit: Phyllis M. Carey. Nationality: USA Course: vegetable side dish Season:any Method: braised Start to Finish 15 minutes Preparation 5 minutes Attention 10 minutes Finishing a minute or less Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Serves 3 to 4. Serve these tender brussels sprouts seasoned simply with ground black pepper and butter. Recipe by: Cook's Illustrated, Nov./Dec. 1995, Page 21. Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 30, 1998
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