Choux de Bruxelles Sautes (Saute Brussels Sprouts) (Belgian)

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Choux de Bruxelles Sautes (Saute Brussels Sprouts) (Belgian)

Source: Encyclpoedia of European Cooking.

 

 

8 oz (225 g) Brussels sprouts

1 1/2 tablespoons (4 1/2 tsp) vegan margarine

salt

pinch pepper

 

 

Clean the Brussels sprouts, cut off the outer leaves and the stems.

Plunge them into a saucepan of boiling sailed water, and boil for 15

minutes. Remove, and drain them well. Heat 1 tablespoon (3 tsp) of

margarine in a large frying pan and add the sprouts. Fry them on a hot

fire for about 9 minutes, shaking the pan to avoid sticking. By then

most of the water in the sprouts will have vaporized and they will be

faintly browned. Put them in a serving dish with a pinch of pepper and

1/2 tablespoon (1 1/2 tsp) of margarine cut into tiny pieces.