Craig Claiborne

Brussels Sprouts à la Crème

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 quart Brussels sprouts
  • 2½ teaspoons salt
  • 2 tablespoons

Method

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

  2. Cook the sprouts, uncovered, in one inch of fresh boiling water containing one teaspoon salt for five minutes. Cover and continue cooking fo