Brussels Sprouts


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


Step 1

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.


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