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brussels sprouts with cider, lemon thyme, sdt

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* Exported from MasterCook *

 

Brussels Sprouts with Apple Cider and Lemon Thyme

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 4 Preparation Time :0:00

Categories : Brussels Sprouts Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter

2 teaspoons olive oil

1 large shallot -- minced

1 medium onion -- finely chopped

2 tablespoons chopped sundried tomatoes

1 pound Brussels sprouts -- trimmed and halved

3/4 cup apple cider

3/4 cup water

1 tablespoon chopped lemon thyme

2 tablespoons fresh lemon juice

salt and pepper to taste

 

In a medium skillet, heat butter and oil, add shallot, onions, and sundried

tomatoes and saute until softened. Add Brussels sprouts and cook for 3 minutes

longer, stirring. Add apple cider and water. Bring to a boil, reduce heat, cover

and simmer for 10 to 15 minutes, or until Brussels sprouts are tender. With a

slotted spoon remove Brussels sprouts to a warm serving dish. Cook liquid in

skillet over medium-high heat until it is reduced by half. Add lemon thyme and

lemon juice and cook, stirring, for 1 mo re minute. Pour sauce over Brussels

sprouts. Add salt and pepper to taste.

 

Description:

" hot side dish with a faintly tart sauce and perked with sun dried tomatoes "

Copyright:

" 1995 Renee Shepherd "

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Per Serving (excluding unknown items): 130 Calories; 6g Fat (34.9% calories from

fat); 4g Protein; 19g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 94mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 Fat.

 

NOTES : The nutty, sweet flavor of garden fresh Brussels sprouts is perfectly

complemented by this lemony piquant sauce.

 

Nutr. Assoc. : 0 0 0 0 1447 0 0 0 3413 0 0

 

=^..^= PatH http://home.earthlink.net/~kitpath/

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