Brussels Sprouts
Ingredients
Directions
Prepare
Pick off all the dead leaves from the sprouts.
Wash the sprouts well, changing the water until clean.
Boil
Put the sprouts into boiling water with 1 teaspoon salt and boil about 2 minutes, then drain the sprouts.
Serve
Serve the sprouts in a covered dish with drawn butter.
Optionally, return the sprouts from the drainer to a hot saucepan with a little melted butter, salt, and pepper, and toss until thoroughly hot.
They are also good with brown butter.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The step that matters
Boiling for about 2 minutes. Brief boiling keeps sprouts bright green and tender-crisp. Longer cooking breaks down sulfur-containing compounds, producing a stronger smell and a mushy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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