First of all, I apologize for not getting a blog posted for a couple of weeks now. First I was busy getting ready to go on vacation, then I went on vacation, and now I’m almost back. I say “almost” because I’m writing this while flying back from St. Kitts, a little island in the Carribean. While I was there, I had the pleasure of having Thanksgiving dinner with a number of new found friends who got together to share the holiday and form a brief family away from home. A wide variety of vegetables are not readily available on the island, but the friend I was staying with had just bought a few packages of Brussels sprouts and as luck would have it, I came prepared with just the right recipe. You see, I really like brussel sprouts. However, I never had them growing up and they are something that I’ve just decided to learn to cook . Phillip W. gave me the following recipe and I had just taken it to a potluck in Columbia before I’d left town, so it was fresh on my mind. Actually, Brussels sprouts are quite easy to prepare, but this particular recipe gets rave reviews. If you are a first time Brussels sprout cooker or a seasoned cook, you’re sure to succeed. Also, if you think you don’t like Brussels sprouts, you might be quite surprised at how tasty they are. Enjoy!!
Brussels Sprout Recipe (from Phillip W.)
1-1/2 pound Brussels sprouts
3 large carrots
2 Tb. butter
1/3 c. olive oil
3 Tb. horseradish (fresh grated or prepared)
3 Tb. cider vinegar
1 Tb. dill (chopped fresh or 1 tsp. dried)
½ tsp. salt
Trim off outer leaves of brussel sprouts. Cut carrots into 1” slices, leeks into ½” slices. Steam vegetables until tender (10-12 minutes). Melt butter. Stir in remaining ingredients. Drain vegetables. Toss with sauce.