Hashed Brussels Sprouts With Oregano Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Brussels sprouts, 1 pint
1 1/2 tbsp: Lemon juice,
1 tbsp: Olive oil,
1 tbsp: Oregano, chopped
1: Garlic clove, (s), chopped
Salt and pepper to taste,
2 tbsp: White wine,
Directions:
1. Cut the Brussels sprouts in half vertically, then coarsely chop
them.
2. Heat the olive oil for 1 minute over medium-high heat in a large
skillet. Add the Brussels sprout and the garlic and saut until the
sprouts begin to char, 1-2 minutes.
3. Turn the heat to medium-low. Add the wine and lemon juice and
partially cover. Cook until the sprouts are easily pierced with a
fork but not soft, about 3 minutes. Add the oregano and cook for 30
seconds. Add salt and pepper. Serve hot or warm.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 213
Submitted By DIANE LAZARUS On 10-04-95
Source from luhu.jp
them.
2. Heat the olive oil for 1 minute over medium-high heat in a large
skillet. Add the Brussels sprout and the garlic and saut until the
sprouts begin to char, 1-2 minutes.
3. Turn the heat to medium-low. Add the wine and lemon juice and
partially cover. Cook until the sprouts are easily pierced with a
fork but not soft, about 3 minutes. Add the oregano and cook for 30
seconds. Add salt and pepper. Serve hot or warm.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 213
Submitted By DIANE LAZARUS On 10-04-95
Source from luhu.jp
Tags
Vegetables