Brussels Sprouts Creole

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
  • Salt
  • ¼ cup finely chopped onion

Method

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

  2. Sauté the onion and green pepper in the butter. Add the tomatoes, sprouts, pepper, poultry seasoning and salt to taste. Stir and cook for