Shredded brussels sprouts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Brussel sprouts |
| ¼ | cup | Butter |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground white pepper |
| 2 | teaspoons | Water |
| 1 | tablespoon | Fresh lime juice |
Directions
In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise.
In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat, saute 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice. Origin: Susan Feniger & Mary Sue Milliken/City and Border Grill/LA, CA Source: McCall's Magazine Nov/92 From the collection of Karen Deck