marsha-tbay
Well-known member
2 cartons Brussels sprouts (10 oz each)
1 large head cauliflower
1/3 cup (2/3 stick) butter
1/2 cup coarsely chopped walnuts
Trim the Brussels sprouts, cut an X into the stem ends, and rinse well under cold running water. Cut the cauliflower into flowerets. Place the vegetables in a steamer in a pot filled with an inch of simmering water. Cover the pot and steam the vegetables until crisp tender, about 8 minutes.
Meanwhile, melt the butter in a large pan or Dutch oven over medium heat. Add the walnuts and sauté until the walnuts begin to brown, about 5 minutes.
Add the vegetables and toss well to coat them with the butter. Remove to a warmed serving dish and serve. Serves 12
1 large head cauliflower
1/3 cup (2/3 stick) butter
1/2 cup coarsely chopped walnuts
Trim the Brussels sprouts, cut an X into the stem ends, and rinse well under cold running water. Cut the cauliflower into flowerets. Place the vegetables in a steamer in a pot filled with an inch of simmering water. Cover the pot and steam the vegetables until crisp tender, about 8 minutes.
Meanwhile, melt the butter in a large pan or Dutch oven over medium heat. Add the walnuts and sauté until the walnuts begin to brown, about 5 minutes.
Add the vegetables and toss well to coat them with the butter. Remove to a warmed serving dish and serve. Serves 12