14 pounds fresh brussels sprouts (AP) (11 lb EP)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Trim stem end of brussels sprouts. Discard wilted outside leaves. Steam or boil until just tender.
2. Pour margarine over brussels sprouts and sprinkle with salt. If boiling the vegetable, add salt to the cooking water.
Notes: Seasonings for brussels sprouts: dill, celery, seed, fennel, lemon.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Trim stem end of brussels sprouts. Discard wilted outside leaves. Steam or boil until just tender.
2. Pour margarine over brussels sprouts and sprinkle with salt. If boiling the vegetable, add salt to the cooking water.
Notes: Seasonings for brussels sprouts: dill, celery, seed, fennel, lemon.
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