| Shredded Brussels Sprouts 2 pints of firm green Brussels sprouts
1/2 cup of unsalted butter, 1 stick
Cayenne pepper to taste
1 teaspoon of fresh lemon juice
Salt and freshly ground white pepper to taste |
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Bring a large saucepan of salted water to a boil. Meanwhile, combine the butter and cayenne in another saucepan and place over a low to melt the butter, keep warm. Rinse the Brussels sprouts well, discarding any blemished ones. Slice off and discard the root ends. Then cut each sprout into three or four slices. Add the sprouts to the boiling water and cook no more than 2 to 3 minutes. Drain at once and toss with the melted butter and cayenne. Add the lemon juice, season with salt and white pepper, and serve immediately. Serves 6 |
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