|
|
|
Home
"Diets" Grains & Seeds Three
Bites II
|
November 6, 2008 Another find at my local farm stand: Brussels sprouts still on the stalk. I ask this question of myself repeatedly- why am I overweight when I love vegetables like these sprouts as much as I do?? Maybe it's the butter, and this recipe has lots of it. On the bright side, this is another cruciferous vegetable which has fantastic cancer fighting properties. I love fresh brussels sprouts no matter how they are prepared. I roast them with olive oil, saute them with garlic and pancetta and eat them steamed. The only way I don't like them is boiled frozen sprouts (what's the point, really? They're mushy). As a child I hated them and I now realize it's because the few times I tried them, they were frozen and boiled. Yuk! Ken turned me on to them after a challenge and this is by far my favorite way to eat them. I have actually converted a few sprout haters with this recipe. It's easy to make and will impress your dinner guests. The amount of lemon listed is an estimate. I personally like it very lemony and add more to taste. I absolutely LOVE these sprouts! If you're not sure whether or not you like them, if you like broccoli and cabbage, you'll like sprouts too.
Fresh from the farm stand, still on the stalk!
Brussels Sprouts with Butter, Lemon, Dill & Garlic 1 pound brussels sprouts (try
to get them around the same size if possible) Place a vegetable steamer (if you have one) in the bottom of a pot large enough to fit all the sprouts. Add about an inch of water and bring to a boil. If you purchased an entire stalk of srpouts, remove them and clean and trim each one. Place the largest sprouts in the pot and cover to steam. After about 2 minutes, add the smaller sprouts, return cover and continue to steam until just tender (you want them to have a little bite to them- there's nothing worse than mushy sprouts). While the sprouts are steaming, add the
chopped garlic & dill and lemon juice to the softened butter and mix well to
combine. Once the sprouts are cooked, strain and toss with the butter/dill
mixture. Season with salt and pepper.
|
Recipes:******************* Appetizers
|
|
|
Comments 
Print-friendly
Recipe 
