Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Brussels Sprouts - Brussels Sprouts With Lemon Peel
Famous Authors (View All Authors)
Vegetables - Brussels Sprouts -  Brussels Sprouts With Lemon Peel Post by :techmom Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2476

Click below to download : Vegetables - Brussels Sprouts - Brussels Sprouts With Lemon Peel (Format : PDF)

Vegetables - Brussels Sprouts - Brussels Sprouts With Lemon Peel

1/4 c fresh chives or scallion tops, chopped
1 Tb unsalted butter, room temperature
1-1/2 ts lemon peel, grated
1 lb Brussels sprouts, halved


Combine first 3 ingredients in a bowl. Place Brussels sprouts in a steamer basket over boiling water. Cover
pan and steam 8-10 minutes or until bright green and tender. Do not overcook. Drain well. Transfer Brussels sprouts to a bowl and stir in butter mixture. Season with salt and pepper.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Brussels Sprouts -  Steamed Brussels Sprouts With Lemon-dill Butter Vegetables - Brussels Sprouts - Steamed Brussels Sprouts With Lemon-dill Butter

Vegetables - Brussels Sprouts -  Steamed Brussels Sprouts With Lemon-dill Butter
1/2 cup unsalted butter at room temperature Zest and juice of 1 lemon, plus 1 lemon quartered 1/2 cup chopped fresh dill, plus more for garnish 1 clove garlic, finely chopped 2 tsp coarse salt 1/4 tsp freshly ground pepper 1 pound brussels sprouts Place butter in the bowl of an electric mixer fitted with a paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt and pepper. Beat until well combined. Transfer herbed butter to parchment paper or waxed paper and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready
PREVIOUS BOOKS

Vegetables - Brussels Sprouts -  Brussels Sprouts With Lemon-mustard Butter Vegetables - Brussels Sprouts - Brussels Sprouts With Lemon-mustard Butter

Vegetables - Brussels Sprouts -  Brussels Sprouts With Lemon-mustard Butter
2 lb frozen baby Brussel Sprouts 1/4 c (1/2 stick) unsalted butter, room temp 1 tb Dijon mustard 2 ts minced garlic 2 ts lemon juice Salt and pepper to taste Cook Brussels Sprouts in microwave according to package directions until tender. If using fresh, clean, cut a little -x- on the stem end of each sprout and cook in boiling water on the stove top until tender. Meanwhile, combine the butter, mustard, garlic and lemon juice; stir until creamy. Drain the sprouts and stir in the butter mixture, salt and pepper until well combined. Return to microwave and heat for
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT