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Sauteed Brussels Sprouts

Yield: 1 Servings

Ingredients and directions for this recipe

See instructions

There were a few requests for recipes from Chez Panisse, particularly
brussel sprouts recipes (Sir Mouse can delete this message). Here are a
few from the new Chez Panisse Vegetable Cookbook - you'll see that they are
all simple. Waters assumes some cooking experience, so doesn't always give
proportions.

Slice sprouts thin, about 1/8 inch thick. Heat a saute pan, add a small
amount of olive oil or unsalted butter, and saute the sprouts for a few
minutes. Add about 1/4 inch chicken stock to the pan and continue cooking
until tender. Season with salt, pepper, fresh chopped thyme, and a squeeze
of lemon juice. The idea is to end with an emulsified liquid that just
coats the sprouts.

See also:
Previous recipe Sauteed Brussel Sprouts With Thyme
Next recipe Sauteed Buffalo Steaks & Chops

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