Shredded Brussels Sprouts I

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Brussels sprouts
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - diced (medium)
1 teaspoon	5ml	Cumin seeds - toasted
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Water
		Juice of 1/2 lime

Recipe Instructions

Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.

Heat the oil in a large skillet over medium-high heat. Saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6356 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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