Category: Banting Recipes, Beef Recipes, Dinner, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Summer Recipes, Vegetable Recipes, Vegetarian, Winter Recipes
Cuisine: Boere Kos, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
Enjoy this unique Vegetarian, Vegetable dish with your meals as a side veggie.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Cut stem from each Brussel Sprout and pull off outer bruised leaves.
- 2. To ensure fast cooking crosshatch each Brussel Sprout head with a sharp knife, cutting a X into the center. Wash your Sprouts for 5 minutes in cold water and drain.
- 3. Use large enough saucepan to allow sprouts to fit in single layer. Pour broth into saucepan. Place sprouts stem ends showing down in broth. Bring to boil on a high heat and then reduce to a medium-low heat and cover with lid and let simmer for 5 minutes or until Sprouts turns bright green and still are crisp-tender when pierced with fork.
- 4. Uncover and simmer until liquid is almost evaporated. Toss cooked Sprouts with Butter OR Margarine and then garnish with Basil, Parmesan Cheese and Paprika.
Notes
TIP: INSTEAD OF BEEF STOCK YOU CAN USE CHICKEN OR VEGETABLE STOCK TO MAKE IT AS YOUR WOULD LOVE THE TASTE.
