Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 I don't usually care for brussels but this recipe I can't get enough of. Mark Brussels Sprouts Provencale This recipe is easy to adjust to how many Brussels sprouts you have. Just follow the basic technique and adjust the amount of oil and butter to the quantity of veggies you’re using. 2 pounds Brussels sprouts 2 tablespoons olive oil 1 tablespoon butter 3 medium tomatoes, diced 2 teaspoons garlic, crushed 1 medium onion, diced 1 teaspoon fresh herbs, chopped salt and freshly ground black pepper 1 tablespoon Parmesan cheese Bring a large pot of salted water to the boil. Cut off stem ends of Brussels sprouts and remove any wilted or damaged leaves, plunge into boiling water and cook until tender but still bright green, about 10 minutes. Remove and drain well. Heat oil and butter in a pan and cook onion and garlic until softened, but not browned, about 5 minutes. Add diced tomato and herbs. Season to taste and cook 1 minute longer to heat through. Arrange Brussels sprouts in a serving dish and spoon tomato mixture over the top. Sprinkle with Parmesan cheese and serve immediately. Serves 6. ______________________________\ ____ Everyone is raving about the all-new Mail beta. http://new.mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 This recipe caught my eye, I don't care much for this vegi either but I like the idea of using tomotoes. This is a holiday thought recipe. Thanks for posting it, Lee , Mark Midnite <midnight_weeds wrote: > > I don't usually care for brussels but this recipe I > can't get enough of. > > Mark > > Brussels Sprouts Provencale > > This recipe is easy to adjust to how many Brussels > sprouts you have. Just follow the basic technique and > adjust the amount of oil and butter to the quantity of > veggies you're using. > > 2 pounds Brussels sprouts > 2 tablespoons olive oil > 1 tablespoon butter > 3 medium tomatoes, diced > 2 teaspoons garlic, crushed > 1 medium onion, diced > 1 teaspoon fresh herbs, chopped > salt and freshly ground black pepper > 1 tablespoon Parmesan cheese > > Bring a large pot of salted water to the boil. Cut off > stem ends of Brussels sprouts and remove any wilted or > damaged leaves, plunge into boiling water and cook > until tender but still bright green, about 10 minutes. > Remove and drain well. > Heat oil and butter in a pan and cook onion and garlic > until softened, but not browned, about 5 minutes. Add > diced tomato and herbs. Season to taste and cook 1 > minute longer to heat through. > Arrange Brussels sprouts in a serving dish and spoon > tomato mixture over the top. Sprinkle with Parmesan > cheese and serve immediately. > Serves 6. > > > > ____________________ ______________ > > Everyone is raving about the all-new Mail beta. > http://new.mail. > Quote Link to comment Share on other sites More sharing options...
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