Brussels Sprouts Creole

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart Brussels sprouts
  • Salt
  • ¼ cup finely chopped onion
  • ¼ cup chopped green pepper
  • 2 tablespoons butter
  • 2 cups diced fresh or canned tomatoes
  • Freshly ground black pepper
  • ¼ teaspoon poultry seasoning


    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 five minutes, uncovered. Cover and continue cooking for ten to fifteen minutes, or until sprouts are tender. Serve immediately, with additional butter if desired.