| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Seasonings, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh brussels sprouts |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
tb |
Chopped fresh dill |
| 1/3 |
c |
;Water |
| 2 |
tb |
Fresh lemon juice |
| 1 |
|
To 2 ts. butter |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Slice off ends of brussels sprouts. Cut into 3 or 4 slices or, if small,
cut in half. Heat oil in a skillet, add sprouts and stir fry until coated
with oil and bright green. Add salt, pepper, dill, water and lemon juice;
cover and cook 2 minutes or until tender but still crunchy. Toss with
butter and Parmesan cheese.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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