Friday, April 19, 2013

A Recipe

Brussels Sprouts in Tarragon Vinegar


1 lb. small Brussels sprouts, trimmed and cleaned
¼ cup water
½ cup tarragon vinegar
½ cup olive oil
1 clove garlic
1 tbsp. sugar
1 tsp. salt
Dash of hot pepper sauce
3 green onions thinly sliced crosswise
1 small bunch of radishes, thinly sliced (optional)


 Place Brussels sprouts and water in 1- 1/2 qt. microwave-safe casserole. Microwave at high 6-8 minutes, covered. Large sprouts should be barely tender when pierced with fork
Meanwhile, in a medium bowl, stir vinegar, oil, garlic, sugar, salt, hot pepper sauce, and green onions.
When Brussels sprouts are tender, drain the water. Add the vinegar mixture and toss to combine. Cover and chil several hours or overnight, stirring frequently. Just before serving, drain and toss with radishes.

Makes about 8 servings

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