Craig Claiborne

Brussels Sprouts with Celery Knob

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Easy

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

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 quart Brussels sprouts
  • 1 medium celery knob, peeled and roughly chopped
  • 3 tablespoons

Method

  1. Preheat oven to moderate (375°F.).

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

  3. Steam the sprouts and the celery knob in a small quantity of boiling salted