- Cuisine: American
The prevalent winter cabbage type vegetable that often suffers from over cooking. This recipe serves 6
- 1 lbs brussels sprouts Brussels sprouts, cooked, boiled, drained, with salt
- 1 Tbs butter Butter, without salt
Remove any wilted outer leaves. Cut off the stems and soak for 10 minutes in cold salt water. Drain. Cut crosswise gashes into the stem ends. Drop into a rapidly boiling water. Boil uncovered until they turn bright green or barely tender. Do not overcook. Drain and serve with butter.