Brussels Sprouts with Walnuts

banner

Preparation info

  • Portions:

    12

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Trim the bases of the sprouts and remove any damaged leaves.
  2. Blanch the sprouts in a large quantity of boiling salted water until half to three-fourths cooked.
  3. Drain and refresh the sprouts in ice water. Drain again. (If the sprouts are to be finished immediately, refreshing can be omitted.)
  4. Cut the sprouts in half length