Sautéed Shredded Brussels Sprouts
Total time: 15 minutes
I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.
Ingredients:
- 14 - 18 medium Brussels sprouts, 300gr, 10.6oz
- 1 tbs chicken stock, 14gr, .46oz
- 2 tsp butter, 9.5gr, .33oz
- 2 tsp olive oil, 9gr, .32oz
- 1 clove garlic, 4gr, .14oz
- 1 tsp marjoram
- 2 tbs Parmesan, 10gr, .35oz
Instructions:
- Mince garlic.
- Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then thinly slice.
- Put into a bowl and fluff - separate the layers.
- Heat butter and oil in medium nonstick skillet over medium-high heat.
- Add garlic, marjoram and shredded sprouts. Sauté until crisp tender, about 5 minutes, stirring often.
- Add chicken stock, cover and turn heat off. Let sit for 10 minutes.
- Uncover, turn heat back up to medium and sauté another minute.
- Finish with a sprinkle of Parmesan and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
