INGREDIENTS

INSTRUCTIONS

There were a few requests for recipes from Chez Panisse, particularly
brussel sprouts recipes (Sir Mouse can delete this message).  Here are a
few from the new Chez Panisse Vegetable Cookbook - you'll see that they are
all simple. Waters assumes some cooking experience, so doesn't always give
proportions.
Slice sprouts thin, about 1/8 inch thick.  Heat a saute pan, add a small
amount of olive oil or unsalted butter, and saute the sprouts for a few
minutes.  Add about 1/4 inch chicken stock to the pan and continue cooking
until tender.  Season with salt, pepper, fresh chopped thyme, and a squeeze
of lemon juice.  The idea is to end with an emulsified liquid that just
coats the sprouts.
Posted to FOODWINE Digest 29 October 96
Date:    Wed, 30 Oct 1996 09:07:10 -0800
From:    Nancy Brandt <Nancy.Brandt@UCOP.EDU>

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