Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Christiane's recipe for brussels sprouts reminded me about the only way I found that I like them. Something about having a little fruit with them takes the edge off the taste. Someone once served me brussels sprouts with grapes (don't have that recipe) and that was good, too. The lemon pepper in Christiane's recipe may work the same way. I'll have to try her recipe, too. ============ Cider-Braised Brussels Sprouts - Recipe By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels. 3 cups Brussels sprouts, tough ends sliced off and outer leaves removed 1 tablespoon olive oil or butter 1 garlic clove, minced 1/4 cup apple cider* salt and freshly-ground pepper to taste 1. Cut an X in the bottom of each Brussels sprout. Bring a large pot of water to a boil. Add Brussels sprouts and return to a boil. Cook, covered, for 20 minutes, until sprouts are tender but still firm. 2. Drain Brussels sprouts. Heat oil or butter in a heavy-bottomed skillet over medium-high heat. Add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant and sprouts are coated with oil. Add cider and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. Add salt and pepper to taste and serve immediately. Serves 6. *since I rarely have cider in the house, I found that frozen apple juice concentrate works just as well. from Maida Citizens for Pets in Condos, http://www.petsincondos.org South Florida Vegetarian Events, http://www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 I also rarely have cider in the house (I think it's a lingering effect from the scare a few years back when unpasteurized cider was still allowed and some people got sick <shrug>). Anyway, I wonder if you could splash a little apple cider vinegar in with the apple juice concentrate to approx. the tang? -Erin , " Maidawg " <maidawg@c...> wrote: > > Christiane's recipe for brussels sprouts reminded me about the only way > I found that I like them. Something about having a little fruit with > them takes the edge off the taste. Someone once served me brussels > sprouts with grapes (don't have that recipe) and that was good, too. > The lemon pepper in Christiane's recipe may work the same way. I'll > have to try her recipe, too. > ============ > Cider-Braised Brussels Sprouts - Recipe > By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels. > 3 cups Brussels sprouts, tough ends sliced off and outer leaves removed > 1 tablespoon olive oil or butter > 1 garlic clove, minced > 1/4 cup apple cider* > salt and freshly-ground pepper to taste > 1. Cut an X in the bottom of each Brussels sprout. Bring a large pot of > water to a boil. Add Brussels sprouts and return to a boil. Cook, > covered, for 20 minutes, until sprouts are tender but still firm. > 2. Drain Brussels sprouts. Heat oil or butter in a heavy-bottomed > skillet over medium-high heat. Add sprouts and garlic, and saute 5 > minutes, stirring, until garlic is soft and fragrant and sprouts are > coated with oil. Add cider and turn heat to high, stirring constantly, > until cider is reduced in volume by half, making a sauce. Add salt and > pepper to taste and serve immediately. > Serves 6. > *since I rarely have cider in the house, I found that frozen apple juice > concentrate works just as well. > > from Maida > Citizens for Pets in Condos, http://www.petsincondos.org > South Florida Vegetarian Events, http://www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
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