| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Niger |
Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Brussel sprouts |
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 2 |
ts |
Water |
| 1 |
tb |
Fresh lime juice |
INSTRUCTIONS
In large bowl of cold, salted water, soak brussels sprouts 10 minutes.
Drain; trim ends and discard any bitter outside leaves. Cut each sprout in
half lengthwise; thinly slice crosswise.
In a large skillet, over medium high heat, melt butter. Add sprouts, salt
and pepper; over high heat, saute 5 minutes or until sprouts start to
brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are
crisp-tender. Stir in lime juice. Origin: Susan Feniger & Mary Sue
Milliken/City and Border Grill/LA, CA
Source: McCall's Magazine Nov/92
From the collection of Karen Deck
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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