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Old 05-03-2005, 05:38 PM   #11
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Another sprout recipe...

I've saved your your recipe...looks delish, Mish. Here's another tasty one.

THANKSGIVING BRUSSELS SPROUTS

Ingredients:
1 lb fresh brussels sprouts
6 strips bacon, chopped
1/2 cup pine nuts or almonds
2-3 cloves garlic, minced

Directions:
Bring large kettle of boiling water to boil and add cleaned brussels
sprouts. Return to boil and cook a few minutes till sprouts are just
crisp tender. Remove sprouts and immerge in ice water to stop cooking.
Drain well and set aside. At this point, they may be refrigerated until
the next day.
Slowly saute bacon in large skillet until almost crisp. Add pine nuts
and brown slightly. Add garlic and brussles sprouts and continue to
saute until garlic is soft and sprouts are warm. Salt to taste.
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Old 05-03-2005, 08:05 PM   #12
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Join Date: Oct 2004
Posts: 4,357
Sprouts 'n' More Sprouts

Thanks Constance. Looks Wonderful! I'm saving all of them. Nice to have a variety of ideas to choose from. Here's another Sprout.

Braised Brussels Sprouts with Mustard Butter
Braising is an excellent method for cooking Brussels sprouts. Braising refers to cooking food with a small amount of liquid in a tightly covered pan.
1 pound small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper

Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.

Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts. Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.

Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook, stirring constantly until smooth and creamy, about 30 seconds. Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

Prepared by: Drusilla Banks, Extension Educator Nutrition and Wellness
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