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spacer Ann's Brussels sprouts

Ann's Brussels sprouts
Printer version of this recipe

A friend told me to do this:

Shred them coarsely in a food processor. Saute them in butter (I suppose olive oil would do for you cholesterol watchers) for a couple of minutes. Add just a tidge of lemon juice (maybe anywhere from 2-4 tablespoons, depending on how much you like that lemony tartness),

cook for a couple of minutes more. Salt and papper to taste. Sprinkle with grated parmesan cheese, or other Italian hard cheese (I used fontinella in a tomato pie last night, and it would be good, I bet).

Major yum. I took these to the parish potluck early this spring (maybe February or March), and they were gobbled up. I also bet that more cheese or a cheesy sauce would also be good.

Ann
The Rev. Ann Markle

Date: Thu, 11 Aug 2005
To: Anglican@stsams.org
From: Ann Markle
Subject: [Anglican] Brussels sprouts recipes