"SequoiaGiganti" > wrote in message
oups.com...
> Hi again, how are you all doing?
>
> In the attempt to eating more healthy less starchy stables I am trying
> to replace starch stables such as potatoes with greens such as brussel
> sprouts (he, the look on the farmers' faces when I say I want a big bag
> of them, when they are used to people only buying a couple of
> handfulls). I prepare mine like this: steam 5-10 minutes and sautee in
> salt and butter. I'm getting tired of this delicious method, though.
> I'm looking for inspiration for other ways to prepare them.
>

* Exported from MasterCook *

Vegetables: Brussels Sprouts Braised With Vinegar & Dill

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Brussel Sprouts
1/4 cup chopped freseh dill
2 tablespoons wine vinegar
fresh ground black peper

Trim sprouts. In a large pot of boiling water, cook sprouts about 8 minutes
or until barely tender.
Drain, refresh under cold running water and drain agin.

In well-greased 13x9 inch casserole, combine sprouts, dill, vinegar and salt
& pepper to taste; mix well.

Bake, covered in 350deg oven for 10 minutes. Uncover and bake 5 minutes
more.