| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Brussel sprouts, trimmed and sliced |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Dried thyme -or- |
| 2 |
ts |
Minced fresh |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Fresh parsley, chopped |
INSTRUCTIONS
1. Wash brussel sprouts thoroughly under cold water; remove discolored
leaves. Cut off stem ends; cut sprouts in half.
2. Heat oil in a large non-stick skillet over medium heat. Add sprouts and
thyme; saute 10 minutes. Add water, salt, and pepper; cover and cook 3
minutes or until sprouts are tender, stirring occasionally. remove from
heat; stir in parsley.
NOTES : Tip: Should probably use more water.
Posted to Digest eat-lf.v096.n258
Recipe by: Cooking Light Magazine, December 1996
From: Mark Brockway <brockway@erols.com>
Date: Sat, 28 Dec 1996 09:49:15 -0500
A Message from our Provider:
“Time: A longing in man for reuniting with God.”