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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