Nick Prochilo
Chef Extraordinaire
Now don't say yuck just yet. My family is not a big fan of brussel sprouts, but these came out real good.
1 1/2 lb. brussel sprouts
1/4 cup butter
1/2 tsp. salt
1/4 tsp. ground white pepper
2 tsp. water
1 tbs. fresh lime juice
In large bowl of cold water, soak brussel sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise, the thinly slice crosswise.
In a large skillet, over medium high heat melt butter. Add sprouts and salt and pepper and saute over high heat for about 5 minutes, until sprouts just start to brown. Add water; cook stirring for 2 or 3 minutes, until sprouts are crisp tender. Stir in lime juice.
1 1/2 lb. brussel sprouts
1/4 cup butter
1/2 tsp. salt
1/4 tsp. ground white pepper
2 tsp. water
1 tbs. fresh lime juice
In large bowl of cold water, soak brussel sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise, the thinly slice crosswise.
In a large skillet, over medium high heat melt butter. Add sprouts and salt and pepper and saute over high heat for about 5 minutes, until sprouts just start to brown. Add water; cook stirring for 2 or 3 minutes, until sprouts are crisp tender. Stir in lime juice.
