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Young Brussels sprouts saute

November 17, 2010

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Serves 8

4 pounds small Brussels sprouts, ends trimmed but stems intact
4 tablespoons butter
Salt and pepper, to taste

1. Cut a shallow “x’’ into the stem end of each Brussels sprout. In the top of a steamer insert in a saucepan of boiling water, steam the sprouts in a covered pan over high heat for 8 minutes or until tender.

2. Remove them from the steamer. Transfer to a colander and rinse with cold water until cool. Quarter or halve the sprouts.

3. In a large skillet over medium-high heat, melt the butter. Add the sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until the sprouts are hot and beginning to brown.

Sheryl Julian