Yield: 15 servings
Measure | Ingredient |
---|---|
4 cups | Water |
3 pounds | Brussels sprouts |
2 teaspoons | Red wine vinegar |
2 teaspoons | Lemon zest |
1 each | Lemon juiced |
\N \N | Salt & pepper |
⅓ cup | Chopped parsley |
¼ cup | Pimento, optional |
Boil water in a large pot & add brussels sprouts. Cover & cook only for 7 minutes. They should be barely tender.
While the sprouts are cooking, whisk together vinegar, lemon zest, lemon juice, salt, pepper, parsley & pimento in a small bowl. Drain sprouts, transfer them to a serving bowl & toss with the lemon mixture.
"Vegetarian Times", December, 1993 Submitted By MARK SATTERLY On 12-16-94