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Show: Oct. 31st
Ingredients: Serves 6-8
2# Brussels Sprouts, fresh
First, wash the sprouts, blot dry and slice a thin piece off the stem end. Then cut an X in that end. The X allows the cooking to be more even. Remove loose leaves.
Place in boiling water and cook for about 10-15 minutes, or until a fork easily penetrates the stem-end.
(Too long cooking will cause them to turn an unappealing gray color.
Cut the 1/2 bell pepper into large strips and place in the water during cooking, this will eliminate the odor.
After they have been cooked and cooled, cut into quarters, approximately 1/4 inch pieces and sauté with the 1/2 cup almonds, 4 chopped scallions, 2 cloves chopped garlic.