Showing posts from December 29, 2009

Sautéed Brussels Sprouts

Serves: 4

Prep Time: 10 Minutes

Cook Time: 30 minutes


2 Cups Brussels Sprouts – Cut in Half

5 Shallots – Sliced

2 Cups Chicken Stock

2 Cups Yellow Squash or Zucchini – Cut into 1 inch cubes (Optional)

3 TBS Olive Oil

Salt and Pepper to taste

Sautee Brussels Sprouts and Shallots in olive oil until browned, about 10 minutes.
Add pepper to taste, add chicken stock. Cover; Simmer until tender, about 15 minutes. (don't add salt yet as the chicken stock is a bit salty)
Remove from heat, stir in squash if desired. Cover and let stand for 10 minutes.

The Squash will cook enough in the pan with the sprouts absorbing the flavor and becoming tender while retaining some crispness.