Alma Lach

Choux de Bruxelles Bouillis

Boiled Brussels Sprouts

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1½ pounds Brussels sprouts
  • 3 quarts water
  • Salt
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Method

  1. Remove tough and yellow bottom leaves from each sprout. Cut each stem even with base of sprout. Cut a cross in the stem end. This lets the sprout expand and the center cook. Add 1 tablespoon salt to water. Bring to a boil then add sprouts. Cook about 6 minutes to blanch the