Sauteed Brussels Sprouts

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Sauteed Brussels Sprouts

 

1/2 pound Brussels sprouts, washed, halved

1 tablespoon extra virgin olive oil

3 tablespoons butter

1/4 cup dry white wine

1 tablespoon fresh grated ginger (NOT powdered)

1 teaspoon garlic

1/2 cup vegetable stock or water

salt and pepper to taste

1/4 cup fresh grated Parmesan cheese

 

Carefully and thinly slice the Brussels sprouts from the top to the core-ends.

If the Brussels sprouts appear gritty, wash in cold water and drain well; set

aside.

Preheat a 10-inch saute pan over medium heat 3 minutes. Add olive oil and then

butter. Add sprouts after 1 minute and stir until thoroughly coated with butter

and oil.

Saute over high heat about 3 minutes, stirring frequently so Brussels sprouts do

not scorch. Add the wine and reduce slightly. Add ginger and garlic. Saute 2

minutes.

Add vegetable stock or water and salt and pepper and cook until sprouts are

tender-crunchy or to desired doneness. Sprinkle with Parmesan cheese and serve

immediately. Serves 4.