Poem:
I am cooking brussel sprouts once
a week to get to know them
I slice them in half
the miniature cabbage opens up
delicate leek green inside
It is Persian tapestry
Recipe:
Tonight I sliced them in half, sauteed them in olive oil to brown them a little, then added about 1/2 c. white wine and simmered them covered for about 15 minutes. Until they are tender but not mushy. Then I uncovered them, and turned up the heat to evaporate any liquid. I toasted some pine nuts, tossed them and some goat cheese with the brussel sprouts.
No comments:
Post a Comment