zondag 7 december 2008

Brussels Sprouts a la Grecque

4 cups water
3 pounds Brussel Sprouts
3 tsp red wine vinegar
2 tsp lemon zest
juice of one lemon
salt and pepper to taste
1/3 C chopped fresh parsley
1/4 C pimiento (optional)

In a large pot, bring the water to a boil and add the Brussel Sprouts.
Cover and cook until just barely tender, about 7 minutes.
While the Brussel Sprouts are cooking, whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsely, and pimiento in a small bowl.
Drain the Brussel Sprouts and transfer them to a serving bowl.
Toss with the lemon mixture.

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