Name: Brussels Sprouts Creole
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons butter; ¼ cup finely chopped onion; ¼ teaspoon poultry seasoning; 1 quart Brussels sprouts; ¼ cup chopped green pepper; Salt; Freshly ground black pepper; 2 cups diced fresh or canned tomatoes

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

Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon salt for twenty minutes. Drain.
Sauté the onion and green pepper in the butter. Add the tomatoes, sprouts, pepper, poultry seasoning and salt to taste. Stir and cook for

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Ingredients

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