Brussels Sprouts

. . . one of my favourite vegetables . . .

Selection

Buy 1 pound for 3 servings. Brussels sprouts should resemble firm miniature heads of cabbage. They should be compact and bright green in colour.

Preparation

Remove any loose or discoloured leaves. Cut off a bit of the stem. Wash thoroughly in cold water.

Cooking

Cook, covered in 1 inch of boiling salted water only until tender, about 8 to 1 minutes.

Serving

Serve at once seasoned with pepper and a generous amount of melted butter or margarine or serve with Hollandaise sauce . . . or . . .

Brussels Sprouts Salad

Brussels Sprouts with Pancetta

Braised Brussels Sprouts with Marjoram

Comments

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