Friday, May 17, 2013


Edgar's recipes

Brussels Sprouts in Tarragon Vinegar

1 lb. small Brussels sprouts, trimmed and cleaned
3 green onions thinly sliced crosswise
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 (Worcestershire sauce)
1 small bunch of radishes, thinly sliced (optional)
Procedure: Place Brussels sprouts and water in 11/2 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 water. Add vinegar mixture and toss to combine. Cover and chill several hours or overnight, stirring frequently. Just before serving, drain and toss with radishes.
Makes about 8 servings.

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