member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judi Mae       

Recipe Categories:

    Carrots & Brussels Sprouts W/Lem. Butter


    Source of Recipe


    BBS, 7/95

    * Exported from MasterCook *

    Carrots & Brussels Sprouts With Lemon Butter

    Recipe By : Sandee Eveland, Fidonet cooking echo, 7/29/95
    Serving Size : 6 Preparation Time :0:00
    Categories : Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound carrots -- cut in julienne
    -- strips
    1 pound brussels sprouts -- trimmed and cut in
    -- halves
    salted water -- boiling
    1/3 cup butter or margarine
    grated peel and juice of 1/2 lemon
    1 teaspoon caraway seeds
    1 small garlic clove -- minced

    Cook carrots and brussels sprouts together in boiling salted water until tender, about 10 minutes. Drain and set aside.

    Melt butter in saucepan with lemon peel and juice, caraway seeds and garlic. Add cooked vegetables and heat.

    Judi's notes: The recipe calls for cooking the brussels sprouts for 10 minutes which is way too long. They can become tough and bitter if cooked for long periods of time. Cook vegetables for a total of 6 minutes. You can cut the carrots in thinner strips if desired to compensate for less cooking time.

    140 calories per serving


    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    - - - - - - - - - - - - - - - - - - -


 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |