| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Irish |
Vegetables |
2 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Trimmed Brussels sprouts, halved |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ds |
Salt |
|
|
Coarsely ground pepper |
INSTRUCTIONS
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels
sprouts, covered, for 6 minutes or until tender. Drain.
Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to
coat. Sprinkle with pepper. Yield: 2 servings.
Per serving: 68 Calories; 0g Fat (5% calories from fat); 5g Protein; 14g
Carbohydrate; 0mg Cholesterol; 172mg Sodium
NOTES : Being a member of the cabbage family makes Brussels sprouts perfect
for an Irish meal -- not only in flavor, but also in color.
Recipe by: Cooking Light, March 1995, page 142
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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