24-karat brussel sprouts cups
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Brussel sprouts about 1 1/2 pounds |
| 6 | ounces | Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces |
| 2 | tablespoons | Skim milk |
| 1 | tablespoon | Olive oil |
| ⅛ | teaspoon | Salt |
| 2 | ounces | Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon |
| 1 | Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out) | |
Directions
Preheat oven to 350
Trim stems, cut in half lengthwise, remove core leaving cups of darker green leaves. Steam sprout cups for 6 minutes or until they're tender when pierced with a sharp knife and are still bright green. Drain upside down on paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and salt. Beat until smooth. Gently fold in trout. +¼> spoon into shells and place pepper strips on top. bas.øk=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
Posted to FOODWINE Digest 10 November 96 Date: Sun, 10 Nov 1996 13:14:04 -0600 From: Mary Hogan <maryhogn@...>