Tuesday, August 11, 2009 ;
1:44 PM
TOM'S SPRIGHTLY SPROUTSI know there are people out there who like Brussel Sprouts. My niece here in Columbus has the good fortune to be dating a master chef, and Tom's Sprouts are something to write about. So I am.
2 lbs. Brussel sprouts, washed and trimmed
1/2 cup golden raisins
1 small yellow onion (sweet)
1 lemon (using the zest + the juice)
1 Granny Smith apple
1/2 cup apple juice
1/4 teaspoon nutmeg (less than)
salt, pepper
1/2 stick butter
Slice onion, melt butter, then carmelize onions in butter. Cube apple (peeled, cored). Add apple, apple juice, raisins and lemon zest to the carmelized onions. Simmer to reduce by half, about 4 minutes. Turn the fire off and add the nutmeg.
Cook sprouts with the juice from the lemon added to the cooking water. Drain, mix with the sauce. Serve with ham and scalloped potatoes for a fabulous meal!
Labels: Recipes
♫♫♪♫♪ from Marg
Marg Marshall, 1:44 PM
Brussel sprouts are just about my favorite vegetable. I love them with just butter and salt. But I will try this recipe. Thanks?
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14 August, 2009 ------------------------------------------------------------------
TOM'S SPRIGHTLY SPROUTS
