Sauteed Brussel Sprouts


5 Cups halved Brussels Sprouts
4 Tablespoons Olive Oil
4 Cloves of Garlic, slivered or chopped large.
Fresh Tarragon
Fuji Apple or similar
1/2 Teaspoon 7 & 1 Basque seasoning (If you don't have it, salt, pepper, garlic and paprika)
Piperade (I use sweet)

Wash, remove a few outer leaves and cut stems of sprouts.  Cut in half.  In large bowl add olive oil, 7 & 1 seasoning and toss in the sprouts.  Coat well.

Transfer to a large saute pan and heat on medium until slightly brown.  Add Piperade, tarragon and cloves of garlic. Cover and simmer on low for about 10 minutes until just tender.  Turn off the heat, keep lid on.  Dice with skin on, 1/2 Fuji apple.  Throw into spouts and recover for about 4 minutes.

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© Monet Bonson