READER REPORT:

The best ever Brussels sprouts

MAUREEN STRONACH
Last updated 05:00 08/01/2013

Relevant offers

Stuff Nation

We need journalists who'll challenge our leaders EPL relegation battle finale Smugshot: Readers' pics of the week Top reader comments 'Dangerous people need to be removed from the roads' Religion in schools: Value reason over faith Faith No More 'still deliver the goods' Weather photo of the week: May 22, 2015 'Religious belief as fact has no place in our schools' An astrophoto panorama with a difference

NEED TO KNOW

Main ingredient Vegetables
Type of dish Quick and easy
Course Side dish
Cooking time <30 min
Serves/makes 4 - 6
Special options Vegetarian

Forget the little mushy bullets served by Gran and try this. It's from a recipe from Wisconsin, in the US, and I can guarantee it is delicious.

Have everything ready to go when the rest of the meal is cooked, as it takes only a minute to whip up.

About 18 brussel sprouts
Juice of 1 lemon
1 tablespoon butter
1 tablespoon oil

1. Chop the sprouts up. Either remove the bottom bit of the sprout and zap the sprouts through the slicer of a food processor, or cut in half, remove the core and slice very thinly.

2. Heat oil in a pan, add the sprouts and juice of half the lemon. Season with salt and black pepper. Cook for 60 seconds - no more, no less - stirring constantly.

3. Turn off the heat, add the rest of the lemon juice and the butter. Mix and serve.

Enjoy!


View all contributions
Ad Feedback
Special offers
Opinion poll

Are you a fan of Paul Henry's new show?

Yes

No

Haven't watched it

Vote Result

Related story: (See story)

Featured Promotions

Sponsored Content