| 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
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