Brussels Sprouts Polonaise

Preparation info
  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 quart Brussels sprouts
  • 2 teaspoons salt
  • Freshly ground black pepper

Method

  1. Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon of the salt for twenty minutes. Drain.

  2. Place the sprouts in a saucepan with one inch of fresh boiling water containing the remaining salt. Bring to a boil and cook, uncover