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Sautéed Brussels
Sprouts
Serves 2-4
Ingredients:
1 bag (600g) Brussels Sprouts
3 shallots, sliced
Olive Oil
½ teaspoon Vegetable stock powder
1 teaspoon dry mustard
Fresh ground black pepper (optional)
Directions:
Clean the Brussels sprouts and cut each one vertically in half.
Finely chop the shallots.
In a large flat-bottomed frying pan, heat enough oil to cover the
base of the pan.
Place the Brussels sprouts in the pan, cut side down,
in a single layer.
Scatter the chopped shallots and add the dry mustard
over the sprouts.
When the sprouts are just starting to caramelise (turn slightly
brown),
turn them over and cook for another 5 minutes or so.
Add enough water to just cover the base of the pan with about 2
tablespoons of water
add the vegetable powder to the pan.
Give the
pan a good stir and then allow to steam-fry until all the liquid has
cooked off and the sprouts are tender.
Serve hot.
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At
"Gina's Kitchen",
we hope that we can
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homemade meals. |
Purple basil is cultivated from ordinary
basil and is used the same way as any
green basil; for flavour or as a
garnish.
Purple basil is grown for their colour.
Read more..
Having more
than one cutting board
in the kitchen is a good idea. An
improperly washed cutting board can
be a cause of food contamination in
even the cleanest kitchen. Raw meat,
poultry and fish should never be
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Kudos
to Gina's Kitchen!
Easy to prepare recipes with everyday
ingredients always available in my kitchen.
Veal
Marsala is excellent for entertaining
friends. Best meatball recipe ever!
Sid - Steveston, BC.
Hi Gina!
Got your recipes in the mail as an
early Christmas gift! LOVE IT!
Steffany - Galway, Ireland
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