Dill Bread
INGREDIENTS:
1 lb Fresh brussels sprouts
2 tb Olive oil
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Chopped fresh dill
1/3 c ;Water
2 tb Fresh lemon juice
1 To 2 ts. butter
3 tb Grated Parmesan cheese
1 lb Fresh brussels sprouts
2 tb Olive oil
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Chopped fresh dill
1/3 c ;Water
2 tb Fresh lemon juice
1 To 2 ts. butter
3 tb Grated Parmesan cheese
Slice off ends of brussels sprouts. Cut into 3 or 4 slices or, if small, cut in half. Heat oil in a skillet, add sprouts and stir fry until coated with oil and bright green. Add salt, pepper, dill, water and lemon juice; cover and cook 2 minutes or until tender but still crunchy. Toss with butter and Parmesan cheese.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.