San Mateo Brussels Sprouts

Name: San Mateo Brussels Sprouts
Cuisine: United States
Ingredients: 2 qts. Brussels sprouts (two 10 oz. tubs); 1 c. dairy sour cream; ¼ c, minced fresh parsley; 2 tblsp. butter; ¼ c. lemon juice; Sliced pimiento-stuffed olives (optional); Sliced pimiento-stuffed olives (optional); ½ tsp. salt; ⅛ tsp. pepper

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Scatter sliced pimiento-stuffed olives over dish of sprouts for colorful trim

Ingredients

2 qts. Brussels sprouts (two 10 oz. tubs)
2 tblsp. butter

Americas
United States
California: San Mateo
Side dish
Gluten-free
Vegetarian

Method

Wash sprouts. Trim stem ends and cut an “x” in stem to hasten cooking. Remove any loose or yellow leaves. Let stand a few minutes in cool, salted water.
Heat butter in skillet over medium heat. Drain sprouts; add to hot butter. Cover and steam about 10 minutes. Shake skillet occasionally. Check with fork to see if they are tender-crisp.
Add lemon juice